Cranberry Eggnog Cake with Orange Buttercream

8
Noelle Myers

By
@noellemyers

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
16
Prep:
9 Hr
Cook:
35 Min
Method:
Bake

Ingredients

  • CAKE

  • 1 c
    butter, softened
  • 2 c
    sugar
  • 1 Tbsp
    orange zest
  • 1/4 tsp
    fresh ground nutmeg
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    rum extract
  • 3 1/2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/4 tsp
    salt
  • 1 1/2 c
    eggnog
  • 8
    egg whites
  • FILLING (MAKE A DAY AHEAD)

  • 12 oz
    jar cherry preserves
  • 3/4 c
    sugar
  • 1/4 c
    fresh squeezed orange juice
  • 3 1/2 c
    fresh or frozen cranberries
  • 1/2 tsp
    orange extract
  • 2 tsp
    orange zest
  • 1 c
    chopped pecans
  • FROSTING

  • 1 c
    butter
  • 8 oz
    cream cheese
  • 1/4 tsp
    salt
  • 32 oz
    powdered sugar
  • 2 Tbsp
    fresh squeezed orange juice
  • 1 tsp
    orange extract
  • 2 tsp
    orange zest
  • 1 tsp
    pure vanilla extract
  • 1-2 Tbsp
    milk

How to Make Cranberry Eggnog Cake with Orange Buttercream

Step-by-Step

  1. Pre-heat oven to 325° F.
  2. Beat butter until creamy. Add sugar, beat until light and fluffy. Add orange zest, nutmeg and extracts. Beat until well blended.
  3. In 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.
  4. In 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.
  5. Bake at 325° F. for 25 minutes. Cool in pans 10 min then remove to wire racks to cool completely, (about one hour)
  6. Mix 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.
  7. To 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.
  8. To 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.

Printable Recipe Card

About Cranberry Eggnog Cake with Orange Buttercream

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American



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