cranberry eggnog cake with orange buttercream
Filling can be made up to 2 days ahead Cakes can be made ahead and frozen. Wrap well with plastic wrap and wax paper. Optional – decorate with sugared cranberries, candied orange peels and or fresh orange slices.
prep time
9 Hr
cook time
35 Min
method
Bake
yield
16 serving(s)
Ingredients
- CAKE
- 1 cup butter, softened
- 2 cups sugar
- 1 tablespoon orange zest
- 1/4 teaspoon fresh ground nutmeg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rum extract
- 3 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups eggnog
- 8 - egg whites
- FILLING (MAKE A DAY AHEAD)
- 12 ounces jar cherry preserves
- 3/4 cup sugar
- 1/4 cup fresh squeezed orange juice
- 3 1/2 cups fresh or frozen cranberries
- 1/2 teaspoon orange extract
- 2 teaspoons orange zest
- 1 cup chopped pecans
- FROSTING
- 1 cup butter
- 8 ounces cream cheese
- 1/4 teaspoon salt
- 32 ounces powdered sugar
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon orange extract
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- 1-2 tablespoon milk
How To Make cranberry eggnog cake with orange buttercream
-
Step 1Pre-heat oven to 325° F.
-
Step 2Beat butter until creamy. Add sugar, beat until light and fluffy. Add orange zest, nutmeg and extracts. Beat until well blended.
-
Step 3In a separate bowl, combine flour, baking powder and salt. Add to butter mixture alternately with eggnog, beginning and ending with flour. Beat just until blended after each addition.
-
Step 4In a clean mixing bowl, beat egg whites at high speed until stiff peaks form. Fold into batter in three batches. Spoon batter into 3 cake pans greased with shortening, and floured.
-
Step 5Bake at 325° F. for 25 minutes. Cool in pans 10 min then remove to wire racks to cool completely, (about one hour)
-
Step 6Mix all filling ingredients except pecans, in a medium saucepan. Bring to a boil over medium high heat. Boil 5-6 minutes or until the cranberries begin to pop. Stir in pecans. Cover and chill 8 hours.
-
Step 7To make frosting: Beat butter, cream cheese and salt until creamy and smoth. Mix orange juice, orange extract, orange zest and vanilla. Beat into cream cheese mixture alternately with powdered sugar. Beat on low speed until smooth and blended after each addition. Add milk 1 tsp at a time until frosting reaches desired consistency.
-
Step 8To assemble cake: Place one cup frosting into a piping bag. Pipe a ring of frosting around each cake layer, just inside the top edge. Remove ½ cup of cranberry compote. Spread half of the remaining compote inside frosting rings on two layers of cake. Stack as you go. Spread remaining butter cream along top and sides of the cake. Pipe a small ring on top of the cake, and fill with reserved cranberry compote. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes