Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce

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This cake was delicious. The cake had great flavor and was very moist. The caramel walnut sauce was outstanding on the cake, but the cake was great without it as well. The citrus flavor from the orange zest was a nice accent to the flavor of this cake. I also really enjoyed the way the cornmeal gave it a slightly different texture, without taking away from the moisture of this cake. I will definitely be making this a go to recipe!!!

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Made this for a house party. Guest were blown away! One of the best cakes ever

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This cake is delicious - with or without the sauce. Made it just as directed and it was not at all dry - the Caramel-Walnut Topping is very good, but really sweet (would probably be good on vanilla or coffee ice cream. Also, the recipe makes a lot of sauce, so you could probably halve the recipe and still have enough - I also had to cook it longer - about 30 - 35 minutes, but all in all, this is a keeper.

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I made this recipe since I love using cornmeal in baked goods, and it didn't disappoint. I'm not a fan of very sweet desserts, and this one was just sweet enough without being overpowering. I used dried cranberries, but am glad to see that it worked well for others using fresh ones instead. I prefer theme to dried. Didn't make the sauce as I thought it would be too sweet. At this for dessert and with my afternoon espresso. Very, very good.

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The flavours were nice but I found the cake to be too dry. Perhaps adding a bit of oil would have helped. Rather than the walnut topping I made a simple brandy flavoured glaze which turned out delicious.

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Easy and versatile. Good for dessert or with breakfast or afternoon coffee. While I often find this celebrity’s sweet recipes to be tooth achingly sweet, just different palates, hubby and I are fans of cornmeal based cakes so decided to try this. The nice surprise was this cake was not over the top sweet. It definitely does NOT need the caramel sauce. I'd recommend cutting back the orange zest by about half. And although it changes the character of the cake a bit, it works well with fresh cranberries in place of dried. Also, I agree with others who posted that the Food Network needs to do a better job out of the gate, from the first publication of the recipe, of synching up the recipe and the show from which it originated. Or at least explain WHY the recipe is published differently. In this case, the omission of OJ and the use of regular flour on the web version of the recipe results in a better outcome.

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Made this last night, came out wonderful, didnt need the powdered sugar( if i took it somewhere i would do it for looks simple and easy cake, will be making again. :D

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The cake was moist, and extremely flavorful - corn meal gave it a great texture and the zest gave it a great tang. The sauce was creamy and delicious. All in all, I highly recommend trying it!

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Why can't FN or the staff of the specified show read these reviews and correct any inconsistencies. I am watching this show right now. She definitely used cake flour and she used orange juice (neither of which are in the printed recipe

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I made this recipe this afternoon for my kids. They love it. I even substituted Equal for sugar and pastry whole wheat flour for white flour in my experimenting with recipes to make them healthier. I have never seen a recipe for cake using cornmeal and was very interested in trying it out. I will definitley make this again for a family gathering!