WHITE CAKE/CRANBERRY FILLING & ORANGE BUTTERCREAM

Ellen Bales

By
@Starwriter

Another truly decadent cake that will be the hit of any party, hands down. I'm going to be busy in January!
Recipe & Photo: Southern Living Magazine
12-16-14

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10
Prep:
10 Hr 15 Min
Cook:
25 Min
Method:
Bake

Ingredients

BASIC WHITE CAKE

1 c
(2 sticks) butter, softened
2 c
sugar
1 Tbsp
loosely packed orange zest
1 tsp
vanilla extract
3-1/2 c
all purpose flour
1 Tbsp
baking powder
1/4 tsp
salt
1 c
milk
8 large
egg whites
shortening

FILLING

1 jar(s)
(12 oz.) cherry preserves
3/4 c
granulated sugar
1/4 c
fresh orange juice
3-1/2 c
fresh cranberries

BUTTERCREAM FROSTING

1 c
(2 sticks) butter, softened
1 pkg
(8 oz.) cream cheese, softened
1/4 tsp
salt
1 pkg
(32 oz.) powdered sugar
2 Tbsp
fresh orange juice
1 tsp
vanilla extract
1 to 2 Tbsp
milk (optional)

Step-By-Step

1FOR CAKE:
Beat butter at medium speed with an elecric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended.
2Combine flour and next 2 ingredients; add to butter mixture alternately with milk; beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3Beat egg whites at high speed until stiff peaks form. Stir egg whites into batter in 3 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.
4Bake in a preheated 325ยบ oven for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
5FOR FILLING:
Bring first 3 ingredients and 3 cups of cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries (this will be the cranberry topping). Transfer remaining hot cranberry filling mixture to another small bowl. Cool both mixures completely (1 hour). Cover; chill 8 hours.
6FOR BUTTERCREAM FROSTING:
Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 TBSP. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
7TO PUT IT ALL TOGETHER:
Place one cake layer on a serving platter. Spoon 1-1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled cranberry filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining cranberry filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread cranberry topping (WITH whole berries) over top cake layer, spreading to edge of piped frosting.

(Frozen cranberries, thawed, may be substituted for fresh.)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom