I still had half a bag of cranberries lingering in the freezer, so I put them to good use by making this cake. The recipe is from the Everyday Food cookbook. When making the recipe, I thought the cake might come out too sweet, but the sweet/tart balance was perfect. The bottom of the cake pan is coated with butter and a spiced sugar mixture before the cranberries go on top. This creates a spiced cranberry syrup that soaks into the cake. I think it would be good served with vanilla ice cream, but I just served it as is.