Upside-Down Cranberry-Ginger Cake

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!

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.

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.

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.

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!

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!