Perhaps instead of using this cake's proper name - Cranberry-Maple Pudding Cake - I should call it the cake that time forgot. 'Cause, uh, yeah, I made this for Thanksgiving. I think the fact that I haven't been champing at the bit to tell everyone about the cake gives an indication for my enthusiasm for it.Meh. It was fine. Tasy even, but definitely not a best cake contender. To be fair, I can give this cake props for one thing that none of the other cakes thus far can claim. It was unbelievably simple. I did not need to use a food processor, standing mixer, or multiple sticks of butter. I made this cake while at the same time making mashed potatoes, brussel sprouts, and stuffing (okay, it was Stove Top, but I still had to do something). I popped it into the oven when the turkey came out, and it was warm and golden and ready for eating when dessert rolled around. With a scoop of vanilla ice cream, I enjoyed it a lot, however, it was not special enough to have a place at the Thanksgiving table.
The recipe says that it's great for dessert or breakfast, and I have to say it's a better breakfast cake. The maple sugar and cornmeal cry for being eaten at breakfast. The tartness of the cranberries was very good with the maple syrup (oh, and I used the very last of my GALLON bottle of Parker's Maple Barn syrup. We might have to make a trip to New England come sugaring time just to replenish our supply). If I make it again (and I might someday given the total ease of it), I might increase the amount of cranberries. Two cups did not cover the bottom of my 8 x 8" pan - I would have liked a denser fruit layer.
This week Sherie and I are having a conference call to figure out our holiday cake choices. I predict we'll both be doing a whole lot of baking in the next three weeks, and I promise to do my best with more timely descriptions!
