Comments on: Spring for Alice Medrich’s Saucy Cranberry Maple Pudding Cake

By: foodgal

foodgal — Sat, 15 Dec 2012 04:33:00 +0000

Carrie: I think because the cake to fruit ratio in yours was a little different, that’s probably why it was more cornbread-like. Granted, the corn flavor sings loud and clear no matter what. But with more fruit, it becomes less a wedge of cornbread and more a cake studded heavily with fruit.

By: Carrie

Carrie — Sat, 15 Dec 2012 03:48:20 +0000

Tried this and it mostly tasted like cornbread with some cranberries in it. The cranberries were tasty, although I was 1/2 cup short on cranberries so maybe that was the problem. Definitely not a pudding texture. Maybe I baked it too long, although only an extra 2 minutes. And I forgot to sweeten the whipped cream. Ice cream may have been better. But mostly disappointed in this.

By: Julia

Julia — Sun, 21 Oct 2012 11:55:11 +0000

Thank you!! My pan was a little smaller, I think that was the reason – so am definitely trying it again with a larger one soon!

By: foodgal

foodgal — Fri, 19 Oct 2012 17:41:19 +0000

Julia: Did you use the same size pan as indicated in the recipe? It also could be your oven, since every oven’s temperature is a little different. You could try baking it longer next time and if the cranberries or edges of the cake start getting too brown before the center is cooked through, just cover it with foil.

By: Julia

Julia — Fri, 19 Oct 2012 17:30:24 +0000

Love this recipe! However, the inside of the cake remained largely uncooked in my dessert. Do you have any idea why this is? The top was done (cranberry’s were getting very dark) but the inside was too moisty and undone