tag:blogger.com,1999:blog-7000684849043929603.post4537784798452624090..comments2024-03-12T22:54:07.925-04:00Comments on The Spice Garden: Deni's Cranberry Coffee CakeSusan Lindquisthttp://www.blogger.com/profile/04039551683129884367noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7000684849043929603.post-21606975484603430062012-12-20T21:58:15.542-05:002012-12-20T21:58:15.542-05:00Looks great!! I'd have to say first of all if ...Looks great!! I'd have to say first of all if you're using a non-stick (darker) pan, it might make the edges brown faster. Also, you could probably lower the temperature a bake longer. I'm sure it tastes awesome, regardless :)Victoriahttps://www.blogger.com/profile/08231682156321513679noreply@blogger.comtag:blogger.com,1999:blog-7000684849043929603.post-30988652324007256372012-12-20T21:51:39.638-05:002012-12-20T21:51:39.638-05:00Isn't it funny how some cakes brown more easil...Isn't it funny how some cakes brown more easily than others. You have a couple of good solutions in the comments. I would be interested in knowing which one works best. The cake looks delicious and your parents are going to love it. From Beyond My Kitchen Windowhttps://www.blogger.com/profile/10748389222000989848noreply@blogger.comtag:blogger.com,1999:blog-7000684849043929603.post-15303414196322849932012-12-20T00:57:04.283-05:002012-12-20T00:57:04.283-05:00This looks wonderful. I've found I get better ...This looks wonderful. I've found I get better results using "silver" pans than I do with the dark ones. You asked about the meat I used with the gratin. I serve them only with steak or plain chops or roasts, because, even trimmed back, they are very rich. Have a wonderful holiday. Hugs and blessings...MaryMary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-7000684849043929603.post-84526069083662348072012-12-19T14:11:39.371-05:002012-12-19T14:11:39.371-05:00it's a simple solution... just line the cake t...it's a simple solution... just line the cake tin with 2 layers of greased proof baking parchment... take the layers half the height again of the tin... should sort it out although i've got to say it looks stunning how it is... great great recipe xAnonymoushttps://www.blogger.com/profile/11431297921869969693noreply@blogger.comtag:blogger.com,1999:blog-7000684849043929603.post-87258142005028868702012-12-19T09:37:48.807-05:002012-12-19T09:37:48.807-05:00IT looks wonderful! I had this problem with my whi...IT looks wonderful! I had this problem with my white fruitcake; I lowered the oven temp to 325 and cooked it 1/2 hour longer. Hope this works.<br />RitaRitahttps://www.blogger.com/profile/03791201457372887378noreply@blogger.comtag:blogger.com,1999:blog-7000684849043929603.post-60126557411537838842012-12-19T09:12:27.520-05:002012-12-19T09:12:27.520-05:00Stunning cake!!!
xoxStunning cake!!!<br />xoxManuhttps://www.blogger.com/profile/15369579914829275269noreply@blogger.com