Cranberry Cornmeal Cake
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- Recipe categories: Grains, Cornmeal, Fruit, Cranberry, Eggs, Sugar,
- recipe
- ratings & reviews(15)
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Total Reviews: 15
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By golfchicktn
Maryville, TN
on December 25, 2011
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I have made this cake four times and it was a huge hit every single time....not one crumb was left over. I was lucky enough to get a slice the last time I made it: One of my favorite recipes ever! Thanks Giada....you never disappoint.
By nycowgirl82
Clifton Springs, NY
on December 21, 2011
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Wow! What a delicous cake! It was moist and had lots of orange flavor. A great cake for brunch. I am going to try baking the batter in Texas muffin tins and making little cakes to give at Christmas. This recipe is a keeper!
By DanbreaDL16
Whitewater
on February 08, 2011
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I loved this cake!! I made it for my family and everyone really enjoyed it. I might hold off on the orange zest next time, however.
By melanie.com
san jose,costa rica
on February 01, 2011
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delicious!:super happy with this beautiful cake:
By bjmanning_12537979
Maine
on December 25, 2010
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Love this cake! I'm gluten free, so the cornmeal caught my attention. I replaced the flour with Bob's GF mix and it worked perfectly.
By annasaidie_11539659
New York, NY
on June 05, 2010
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A friend and I baked this cake for dessert and it was unbelievable. Everyone loved it. Will make this cake again very soon. Highly recommend this cake to everyone!
By gdominick3_11742424
Mobile, AL
on March 29, 2010
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I have baked three of these cakes and they have all been HUGE hits! What I like best about it is that it's so different -- not something you see either in a bakery or being prepared by your friends. And I think it should be against the law to put any kind of topping on it, other than a small dusting of confectioner's sugar --that's all it needs.
This cake is especially a cool thing to share here in the Deep South since corn meal is a staple in our pantries.
Thanks, Giada.
By garyandeileen_1...
Cave Creek, 41
on February 02, 2010
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I'm not normally a sweet eater, but this cake is delicious! I made it several times during the holidays and everyone loved it. A couple things I did different- I used a 9 inch spring form pan and found it easier to remove from the pan. I also ended up baking it a total of 53 minutes every time. This seemed to be perfect. The texture is very different than most cakes and it is not too sweet. I also made this once and substituted the orange zest for lemon and the dried cranberries for dried blueberries. That flavor combination was also very good! I think this is my husbands new favorite cake!
By elauren517
Clarksville, TN
on January 22, 2010
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This cake is WONDERFUL! I have made it twice now. Once -as is- and once with fresh blueberries & lemon zest. Both were equally delicious! I have also used both cake flour (which she used on the show and all-purpose flour (which is printed on the recipe and both work equally well. Simple, fresh and delicious with a wonderful texture!
By LesaDragon
Renton, WA
on January 02, 2010
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I think I love the idea of this cake, but am still lacking in the execution. I have made this twice - the first time, forgot to add the cornmeal, and the result was not as bad as imagined, the cake wa moist and very dense, but quite tasty. Cooked in a spring pan, the cake was very easy to finish. The second attempt, for new year, had the cornmeal included, but cooked in a bunt pan . The result was a little more dry than the other, not sure if it was pan used.
Will try it again on the folks in my office and see if the result is better. Thank you!