Upside-Down Cranberry-Ginger Cake

  • sccook Posted: 10/26/09
    Worthy of a Special Occasion

    This was SO good. Was a simple cake to make, very moist, with wonderful flavors. Served after Thanksgiving dinner, and everyone loved it. Will make this again.

  • LAM06611 Posted: 12/25/09
    Worthy of a Special Occasion

    The cake was beautiful, but was quite possibly the worst cake I have ever had. The ginger completely overpowered the cake and the cranberries were too sour. If I were to make this again, I would reduce the amount of ginger to 1 teaspoon, cook the cranberries in the brown sugar and butter mixture in a saucepan until they were semi-soft, check and adjust the sweetness, and then pour into the cake pan.

  • Shelia1 Posted: 10/10/09
    Worthy of a Special Occasion

    This is very good and very moist, even the first day. A great alternative is to add blueberries and substitute cinnamon for the ginger. The alt. version has a great flavor and is not so holiday-like. Good with vanilla ice cream or homemade whipped cream.

  • Kate528 Posted: 12/14/08
    Worthy of a Special Occasion

    This cake was amazing and looked just like the picture! A little labor-intensive with whipping the eggs whites, but well worth it for a light and tasty cake. I added a bit of ground ginger to the cake for a little extra flavor, but otherwise followed the recipe exactly. Try it, you won't be disappointed!

  • ginnyranly Posted: 01/12/09
    Worthy of a Special Occasion

    This is my new favorite dessert. I always have cranberries and ginger in the freezer, so this is easy to put together. I love it!

  • cookin13 Posted: 12/17/11
    Worthy of a Special Occasion

    Wow! Just made this recipe, exactly as written, and results were delicious! Served on a clear cake pedestal for an after-dinner dessert for a beautiful holiday presentation. All guest loved it and requested recipe. This would make a lovely ending to Thanksgiving or Christmas dinner. Thanks CL for another yummy dish!


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