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.
Upside-Down Cranberry-Ginger Cake
sccook Posted: 10/26/09
LAM06611 Posted: 12/25/09
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
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
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
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
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!