100% would make again
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You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon
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Nutrition Facts: 1 serving (1 piece) equals 229 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 79 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Cranberry Cake published in Taste of Home October/November 1996, p37
Rachael Ray whips up an incredible dessert using leftover cranberries.
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Reviewed on Nov. 22, 2009 by Sportbominable
I love this recipe! It is so moist and delicious. I freeze cranberries in the fall so I can make this cake all year long!
Reviewed on Nov. 19, 2009 by Gina23
I've been making this rich, sweet-tart cake for years now. A wonderful fall or winter dessert for the holidays. Excellent with a dollop of fresh whipped cream!
Reviewed on Nov. 08, 2009 by houstonhoney49
The sweet buttery cake and tangy cranberries are a perfect match for each other. I'm making it for my jewelry guild - they'll love it!
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