By Vino Girl on April 24, 2005
"This may be made ahead by wrapping the baked and cooled cake in plastic wrap and foil and storing in the refrigerator for 2 days, or the freezer for up to one month. Bring the cake back to room temperature before serving. From Cooking Light (March 2005)"
Serving Size: 1 (100 g)
Servings Per Recipe: 12
"This is an excellent cake, very fudgy. The cranberries & walnuts, are wonderful tasting and add the perfect combination. "