to make the best texture.. Be sure to refrigerate until it is very cold before churning. Also heat ice cream base to 175 degrees for the best texture ever!

This cake has a great flavor! I really enjoyed it. I couldn't find my tube pan so I ended up using 3 smallish loaf pans. They baked for about 40 minutes and I turned the oven down to 300 because the edges were getting dark. It is definitely sweet. I may attempt it again with a little less sugar. I think it would be a great candidate for a good dousing of rum if you like rum cake. I also did not have coconut extract so I used vanilla extract in place of it. I love the crunchy top and edges! It is a bit crumbly which made it difficult to cut into thin slices and a bit messy. Overall taste and texture is very good. I will make LOTS of little holes next time. I didn't make nearly enough so parts of the slices were a bit dry.

DO NOT ADD THE SUGAR FIRST. Wait for the cranberries to 'pop' first .... then add the sugar. The sugar will make the skins too tough if you add it first. Boil the berries in the juice and make sure the skins are open then add the sugar. I add a little cinnamon, clove, ginger and a dash of nutmeg to mine as well.