A simple sponge cake that's simple to make and tastes fantastic. Cranberry sauce is swirled throughout this moist cake. Enjoy for afternoon tea.
This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar, 1/2 cup flour, 3 Tbsp melted butter, 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So, I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe! - 27 Nov 2007 (Review from Allrecipes US | Canada)
I tried the original, then converted it to a muffin recipe. Num!! - 22 Jun 2000 (Review from Allrecipes US | Canada)
This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda, used light margarine, and fat free sour cream. It turned out great!!! - 29 Nov 2005 (Review from Allrecipes US | Canada)