This is a wonderfully delicious cake! It was festive for the holidays. I went to three stores to try to find fresh cranberries, and at Christmas time, it just wore me out. So at the third store, I purchased raspberry preserves and used that for the filling. It was terrific. So even though I did not use the cranberries, I am still giving it 5 stars for the cake alone! I plan to try different fillings, such as blueberry and raspberrie for patriotic functions, and yes, eventually the cranberry. Thanks for the great recipe Anna
Absolutely great cake, especially for those of us who enjoy (and almost always have around) fresh and freshly frozen cranberries! The only change I made was to add a bit more of the orange zest! A great cake recipe that I intend to keep on hand! Thanks for sharing it! [Made and reviewed in Please Review My Recipe]
I can't have cranberry, so I used a peanut butter ganache. I also added a layer of ganache on top, before icing. Wonderful flavor.
This is a fantastic cake in both taste and presentation! I am a pastry chef and made this for our guests' dessert tonight. I doubled the recipe. The only thing I did differently was to leave the layers in tact (not cut them in half) and to freeze the cake for an hour after it cooled off. The filling is delicious, I used frozen cranberries that I thawed, and used the remaining cup of filling to drizzle over the individual slices. The taste of the white chocolate and cranberry is amazing- thanks so much for posting. I will definately make this again.