This was the most unusual "cake" I have ever made, but it was successful and yummy. The dough was very sticky and loose after rising, but I was able to pat it in the pan. I cut the recipe in half to make only one pan, and I also substituted a can of whole cranberry sauce for the cranberry filling. I don't think the substitution messed up the recipe, and it definitely saved time. It would be interesting to try the recipe as written, next fall when fresh cranberries are on sale, just to compare. The top did not brown after 30 minutes, so I put it under the broiler for just a minute until it took on a more golden color. Everyone loved this. I served it as dessert for a big family dinner of German foods, but I think it would be nice for a brunch too, because it's not too sweet.
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This was the most unusual "cake" I have ever made, but it was successful and yummy. The dough...