Cranberry Orange Cake
Serves 15; three 8-inch layers
A three-layer orange-scented cake studded with sliced cranberries, filled with cranberry compote and orange cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease and flour three 8×2 inch / 20×5 cm round cake pans | ||||||
| 342 g cake flour | Whisk dry ingredients | Alternate dry & wet, mix briefly | Stir in chopped cranberries | Divide; bake 350°F / 175°C, 25-30 min | Layer cake, filling & frosting; chill | |
| 1 1/2 tsp baking powder | ||||||
| 1/2 tsp baking soda | ||||||
| 1/2 tsp salt | ||||||
| 242 g sour cream | Blend sour cream & orange mix | |||||
| 80 ml orange juice (about 1 orange) | ||||||
| 3 tbsp orange zest | ||||||
| 1 tsp vanilla extract | ||||||
| 1 tbsp orange extract | ||||||
| 2 sticks / 226 g unsalted butter, slightly softened | Cream butter & sugar 3-5 min | Beat in eggs & coloring | ||||
| 400 g sugar | ||||||
| 3 large eggs, room temperature | ||||||
| Orange gel coloring (optional) | ||||||
| 90 g cranberries, chopped (fresh or frozen) | ||||||
| 180 g cranberries (for the filling) | Simmer filling, covered 5-10 min, then uncovered 10 min | Chill filling to thicken | ||||
| 150 g sugar (for the filling) | ||||||
| 180 ml water (for the filling) | ||||||
| 3 sticks / 339 g unsalted butter, softened (for the frosting) | Beat butter & cream cheese | Add flavorings & sugar; tint | ||||
| 452 g full-fat cream cheese, softened | ||||||
| 1 tsp vanilla extract (for the frosting) | ||||||
| 1 tsp orange extract (for the frosting) | ||||||
| 1/2 tsp salt (for the frosting) | ||||||
| 805 g confectioners sugar | ||||||
| Orange gel coloring (optional, for the frosting) | ||||||
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