Becky Luigart-Stayner
10 servings (serving size: 1 wedge and about 1 tablespoon whipped topping)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.

Step 4

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of cake pan; invert cake onto plate. Top each serving with whipped topping.

Ratings & Reviews

cookin13's Review

December 17, 2011
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!

LAM06611's Review

December 25, 2009
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.

sccook's Review

October 26, 2009
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.

Shelia1's Review

October 10, 2009
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.

ginnyranly's Review

January 12, 2009
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!

Kate528's Review

December 14, 2008
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!