Reviewed: Apr. 15, 2012

Everyone at worked loved this!

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Reviewer:

Lisa

Cooking Level: Expert

Reviewed: Jan. 30, 2012

Made it for Christmas dinner, and everyone loved it!

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Reviewer:

FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Jan. 23, 2012

This is awesome! I doubled the foil on the bottom of the pan, and put it on a pizza pan (just incase). No mess in the oven, and everyone enjoyed it. Thank you so much. I usually buy a lot of whole cranberries in November/December, and freeze them. It's nice to enjoy cranberry dishes when cranberries are not in season.

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Littlepammie

Cooking Level: Expert

Reviewed: Dec. 17, 2011

I have never made a cake from scratch before and certainly not cranberry. This was excellant..I made it per the recipie for thanksgiving and it was quickly devoured. Thankyou for such an original and differant cake. Wonderful

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Reviewer:

Mark

Cooking Level: Expert

Home Town: Cumming, Georgia, USA

Living In: Hazlehurst, Georgia, USA

Reviewed: Dec. 5, 2011

Yum, yum! I made this as directed, except for AP flour as I had no cake flour on hand. It was delicious! Pretty sweet though. Maybe I will cut down on the sugar a bit next time. I also like the reviewers who suggested the orange zest, orange juice and then garnishing with orange slices. I will try that next time. Oh BTW, my batter was too thick to 'pour'. I had to spread it around on the cranberries as best I could, but still did not get it all the way to the edge of the pan. Once it baked though, it had spread cleanly to the edges, no problem.

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Reviewer:

Ruminantia

Reviewed: Nov. 25, 2011

Being overly careful, I lined the bottom of my pan with three layers of foil. I still had a terrible mess in the bottom of my oven. I had to bake this for at least an hour and 20 minutes. At 50 minutes, it would have been a runny mess. I added the zest of one orange to the cranberry mixture. Overall, the taste was good and it's pretty when garnished with an orange twist and greenery. Will I make this again? Probably. But first I have to clean the oven and that's going to take a while.

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Reviewer:

bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Nov. 23, 2011

This is a great "Holiday" cake. Followed recipe with orange juice (1/2 c) addition. Great taste. Adding this to family dessert recipes.

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Reviewer:

srchunt

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Dec. 17, 2010

Two things - really do cover the bottom of the Springform generously with foil, without holes, because the syrup will leak through, and burn in the oven (and set off all your smoke detectors). I went by guess and by golly for a holiday party, though, and it turned out fine. Great recipe!

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Reviewer:

jeangetz

Cooking Level: Intermediate

Home Town: Newaygo, Michigan, USA

Living In: Royal Oak, Michigan, USA

Reviewed: Nov. 9, 2010

Really amazing!! I baked gluten-free with 2 Tbsp tapioca flour, 1/2 C oat flour and the remaining with Brown rice flour. It was a bit too sweet and I think I am going to cut down the sugar in both the sauce and in the cake next time. Boyfriend loved it and cannot wait for me to make it again.

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15 users found this review helpful