The mixed reviews are interesting for this cake. It seems that people either love it or hate it. I thought it was excellent, although I made two very minor changes. First, I used 8 tablespoons of butter rather than six--there is just very little fat in this recipe, and I thought it would help. Since I haven't tried it with only six, I can't really compare the original with what I made, but the 8 tablespoons worked very well and I suspect that the cake is a bit moister as a result. I also did not want to open two cans of evaporated milk to get two cups. Instead, I used a 12 oz. can and added 4 oz of regular milk. Again, this worked well. I have a feeling that the people who don't like the cake are folks who were expecting a super sweet dessert. This cake is not super sweet, and that is what I prefer in a dessert. If you're looking for ultrasweet cake, you will probably be disappointed. However, this is why the sauce works so well--the sauce, which is excellent, is very, very sweet. I think the sauce pairs well with the tartness of the fresh cranberries. I'm also likely to use the sauce with other cakes--I have an apple bundt cake that would be perfect with the sauce. Overall, a very good recipe that I will add to my holiday arsenal.
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3 users found this review helpful
The mixed reviews are interesting for this cake. It seems that people either love it or hate...
