I am really enjoying making this cake and boy oh boy does it smell good!. I didn't have any cranberries, so I used blueberries instead. :) Cranberries will probably be better though.
I tore this recipe out of the magazine in 2006 and have always wanted to try it but never did. I finally did this year and am so glad I did. It is super easy to make with a stand-mixer (I love that the recipe gives exact times for mixing) and comes out so moist and flavorful. Hint: After straining the syrup, I didn't want to throw away the cranberries so I put them in a dish and they became my cranberry sauce for the meal (talk about Real Simple- I'm surprised this wasn't suggested in the recipe).
Amazing! The syrup compliments the cake wonderfully. Plus it was easy to make.
I tried the cake, without the syrup. It's a good thing my husband got me a mixer for xmas, because all the mixing really pays off in this recipe...it has the most lovely texture, rich and delicate. And we both thought the flavor was really nice too--light, and only slightly sweet. I'm sure it would be absolutely perfect with the syrup--it would be a great holiday treat to serve. It's got a sophisticated taste for such a simple dessert!