Comments on: cranberry orange cornmeal cake

By: Rob O.

Rob O. — Fri, 19 Dec 2008 16:56:36 +0000

I made this and brought ‘em up to work yesterday. I’m totally a hit – everyone really enjoyed the treat!
To bump up the nutritional value a smidge, I substituted 1/2 cup of soy flour and 1 1/2 cup of whole wheat flour for the 2 cups of regular flour. The texture was still really good – not too heavy, but not really crumbly either.

By: radish

radish — Thu, 27 Nov 2008 02:51:16 +0000

Kelli, the soaking won’t really do anything because the cranberries have non porous skin. All you have to do is bake them — they add a bit of tart bite. Just enough brightens the flavors.

By: kelli

kelli — Wed, 26 Nov 2008 19:03:25 +0000

so, you don’t have to do anything to prepare the cranberries? i’m a southern girl and don’t have any experience cooking with them. i bought some yesterday at the local co-op and they seem SOOO sour and tart. the georgia girl in my wants to soak them in sugar before baking with them–is that really not necessary?

By: robin

robin — Wed, 26 Nov 2008 01:06:43 +0000

Duh – I never think to freeze cranberries, but… duh. :)
I love ricotta too, though lately have been eating farmer’s cheese, which I guess is just firmer. Love it in pasta, but back to ricotta – I’m excited for a reason to pick up some now, even though I’ve got farmer’s cheese in the fridge. I’m not seeing my family on the holiday but they are visiting over the weekend – this cake will be a nice way to say “sorry for spending the holiday with my boyfriend’s family even though we’re not married and yes I know I have an Italian family who believes you should go to your own family’s on the holidays until you are married.” I couldn’t find that in a card, the cake works much better. :)
And then I can eat the leftover ricotta with cinnamon and sugar – favorite childhood snack.
Happy Thanksgiving Radish!!