- Most Helpful
- Highest Rating
I wanted to bake a cake to bring to Guadalupe House. I had a can of cranberries and wondered if there was such a thing as a cranberry cake and found this! I brought it tonight 2/1/11 and folks loved it. I had enough cranberries and sour cream left to make another 1/2 recipe - I made it in a small rectangular pan - will bring it to work tomorrow.
This was great! I used 8 oz. of the left over cranberries from Cranberry Liqueur in the cake and then the rest of the cranberries that were left over in a glaze. I used 2 C powdered sugar, the juice of one lemon and the rest of the left over cranberries and heated that together and topped the slices of cake with it. Yummmo
Finally, a tasty solution to leftover Thanksgiving cranberry sauce! What a lovely cake Rita! It was a bit tricky spooning the cranberry sauce over the batter and I ended up using my hands, it was much easier that way. The pecan sugar topping is such a nice touch....this cake is so moist and delicious, thanks so much Rita, you are Chef Exraordinaire!
My DH and DS love this. Only changes: substituted vanilla for the almond extract and plain yogurt for the sour cream. Thanks for a perfect cake for the fall season.
Wow! Absolutely delicious. I made this into ripple muffins (two dozen for the whole recipe), baked at 375 F for 18 minutes. I am not sure how you could not like or love these, unless maybe you didn't like cranberries or almond extract. I made these light with nonfat sour cream and Smart Balance, and they were still fabulous. I did not use a canned sauce, but a fresh one made with brandy and orange zest. I have made tons of muffins, and these are some of the best. They look gorgeous too!
Excellent cake--used the vodka-infused cranberries--will definitely make again!
Rita, This cake was so delicious! I made this for the Cake-a-thon in memory of Chef-I-am. My husband was in heaven and can't wait until Thanksgiving when I make another one! The only thing I had to do differently was to use a bundt pan instead of a tube pan. Thanks for posting this recipe!
Lovely cake; very moist, not overly sweet. I subbed orange extract for the almond (personal taste) & used a 16 oz. can of cranberry sauce. I followed Hey Judes's lead & used my hands to spread the sauce over the batter - worked great. Thanks for sharing!
I don't bake much, but this came out great. My wife took it to a brunch and it was a hit--she was so pleased. Thanks for posting.