Reviewed: Dec. 2, 2007

I made this mutliple times last Christmas and during the winter. I used the entire bag of fresh ocean spray cranberries. I have been using a square glass pan, and serve this in the morning in place of a coffee cake. Best if it can sit atleast 24 hours before serving.

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DEBCABANA

Cooking Level: Beginning

Home Town: Pleasant Ridge, Michigan, USA

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Reviewed: Dec. 2, 2007

I used vanilla extract instead. The recipe is really easy to make and tastes wonderful.

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logansmom

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Dec. 1, 2007

I didn't really like this, but it's just personal taste. The cranberries were way too tart for me, but I love almond, so the cake part was good. I think I'll try it with a different fruit next time.

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NMR

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Hyde Park, Massachusetts, USA

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Reviewed: Nov. 27, 2007

This was unusual, but good. It's very tangy and tart, and then has a hint of sweet. It doesn't taste like pie to me, it reminds me of a big scone. I gave it 4 stars for the taste factor. It's good but not spectacular, and I love cranberries.

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 26, 2007

Here's another 5 star rating. Followed recipe exact with the exception of using 1 cup fresh cranberries and 1 cup craisins - end result was wonderful! My oven must be a tad off as this was done in 38 minutes. This one will go in the front of my recipe box. Thanks for posting!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Nov. 26, 2007

I made this as well as the layered pumpkin cheesecake from this site for desserts at Thanksgiving this year. This dessert was sooo festive, and I really like using the fresh cranberries. I made it exactly as is. I actually mixed the ingredients earlier in the day, and kept them outside on the porch (my refrigerator was way to full). Brought the mixture inside and spread it into the pie pan, and put it into the oven to bake as we sat down to dinner. I think next time I will as sugar crystals to the top to add a little sweetness. The icecream is a must for this pie, as it cuts the tartness. I used vanilla and run raisin as suggested....YUM!

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GLINKETTE

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 24, 2007

This was a wonderful addition to our Thanksgiving desserts. This will also be on our Christmas menu.

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Karan

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Reviewed: Nov. 18, 2007

This is a cake and it is awesome, everyone loved it.

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JFAHRION

Cooking Level: Intermediate

Living In: Athens, Ohio, USA

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Reviewed: Nov. 16, 2007

It lasted for less then a day! It was sooo delicious! I will make this again, and again. I did forget to add the extract, but it was still good. I will be making this for holidays!

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Nov. 13, 2007

This really is "the best." Very easy to put together and tastes wonderful when made as written. I wouldn't change a thing. I was surprised how much my teenaged children loved this recipe... they don't ordinarily like cranberries, but they ate almost the whole thing!

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Toasty Mama

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Reviewed: Nov. 12, 2007

A 5 because it's so easy and so tasty with so few ingredients. I usually knock the sugar way down, but thought with the cranberries I should leave it. I'm glad I did. And the almond extract is just right! Godd by it self or with real vanilla ice cream:)

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Nov. 11, 2007

This was really good. I think it would be tasty with a crust, to kind of add to the flavor of the cranberries and almond extract. But I liked this pie.

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HRS

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

This is a GREAT recipe! I have made it several times and it is so easy to make and sooooo delicious!

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rred2003

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Reviewed: Oct. 29, 2007

This cake came out fabulous. It was moist with a brownie like texture. I left my walnuts in bigger pieces rather than finely chopped which made it hearty. I will definitely make this recipe again! My family preferred it completely cooled rather than hot out of the oven.

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sarah

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Reviewed: Oct. 29, 2007

Easy to make and delicious. I would serve this with a scoop of ice cream for dessert or even serve it with coffee for breakfast. The two cups of cranberries worried me that the end result would be too sour, but it is a great, sweet dessert with tang. The texture is like a cake. I did not have almond extract on hand, so I used vanilla extract and it tasted wonderful.

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Chester Copperpot

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Reviewed: May 26, 2007

Easy and delicious. I used 1 cup frozen cranberries and 1 cup frozen blueberries (gently folded in at the last minute so the batter does not turn purple!). I made a brown sugar/cold butter/pecan crumble topping. Pecans seemed more complementary to these flavors. The cut pie appears red, white and blue -- perfect for Memorial Day.

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GakMar

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Reviewed: Mar. 31, 2007

I have made this with gluten free flour and its still a hit. I use almonds. I mix the batter and pour it over the cranberries and nuts. I've used the batter with other fruits and spices and its always a hit

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Ann

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Reviewed: Mar. 14, 2007

This recipe is easy and quick to make and the taste was so good.

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TRINITY1601

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 5, 2007

It had an okay flavor, but I will not make again.

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Feb. 20, 2007

I served this for a Thanksgiving dessert buffet. It was good, but I think more fitting as a Thanksgiving breakfast treat, as it is much more like a coffee cake than a pie. It is a nice treat for those fans of "not too sweet" because of the tartness of the cranberries.

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