Cranberry Cornmeal Cake

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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!

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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!

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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!

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THIS WAS A GREAT TASTING CAKE BUT HARD TO DESCRIBE, NOT QUITE A REGULAR CAKE, BUT MORE DELICIOUS THAN ANY COFFEE CAKE I EVER HAD. I DID USE THE METHOD GIADA SUGGESTED TO SIFT FLOUR OVER THE DRY FRUIT, DID NOT WORK, FRUIT STILL AT THE BOTTOM, BUT THE GUESTS THOUGHT IT WAS GREAT! I DECIDED TO TRY IT ANOTHER WAY SINCE IT WAS SUCH A HIT, I USED THE SAME INGREDIENTS (I DID BUY THE CAKE FLOUR ONLY I USED DRY BLUEBERRIES AND INSTEAD OF THE ZEST OF TWO ORANGES, I USED THE ZEST OF 2 LEMONS AND JUST SQUEEZED THE JUICE FROM HALF THE LEMON, AND JUICE FROM HALF AN ORANGE BAKED THE SAME WAY, CONFECTIONERY SUGAR ON TOP........HOLY COW....RAVE REVIEWS.....NOW I CAN THINK OF A FEW MORE I AM GOING TO TRY.....

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I used this recipe plus the juice of 2 oranges as Giada did on the show. It turned out great and is very moist. I also added a glaze topping made with powdered sugar and Triple Sec -- since I didn't have more oranges. Try this cake, you won't be disappointed.

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Yes, this version does differ slightly from what Giada made on the show. But, this recipe came out great and everyone loved it. I will make this again very soon!

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She did use cake flour and fresh orange juice.

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I tried this recipe yesterday after I saw Giada preparing it on the Food Network. The recipe on the cite seems different than the one Giada gave on television. I'm pretty sure she said "cake" flour not just "all-purpose" and she also included the juice from the 2 oranges from which she got the zest. Anyway I made the cake it was very dense and moist. Very tasty and Christmasy with the aroma of orange filtering through the house.