This is a wonderful cake to serve for afternoon tea or dessert. A moist cranberry layered cake is drizzled with almond icing. Simple, yet utterly delicious.
It seemed more like stiff dough than batter and was too thick to pour and made lumps rather than coating the bottom of the pan. It was very hard to make layers of batter and cranberry sauce. I would use more sauce...but the batter really needs to be thinner to work out right. It was tasty, but I think I will have to keep looking because it was pretty hard to work with. Great taste though! Doubling the recipe did not work Took forever to cook! - 03 Jan 2005 (Review from Allrecipes US | Canada)
This cake was good and as others have said it was moist and the almond flavor was just right (I didn't add the blanched almonds). However, it didn't come out as I had imagined it...my problem was too little batter. Although next time I'll try using a bundt pan instead of a tube (being that the bundt has less width to cover with batter). - 05 Nov 2001 (Review from Allrecipes US | Canada)
A delightful cake! Moist, and the almond flavor is just right. - 10 Feb 2001 (Review from Allrecipes US | Canada)