CRANBERRY-GLAZED ORANGE LAYER CAKE
Categories Fruit Dessert Bake Cranberry Orange Fall Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
- Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
- Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
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imran ali02
[email protected]Overall, I really enjoyed this cake. It's a great recipe to have on hand for special occasions.
Nombeko Boqwana
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious!
Sarah Tillis
[email protected]I'm not a baker, but this cake was so easy to make. I was really impressed with the results.
Nicole Warner
[email protected]I'm gluten-free and I was able to make this cake with gluten-free flour and it turned out great!
Sam Hamer
[email protected]This cake is a great way to use up leftover cranberries.
Dimakatso Leboela
[email protected]I made this cake for a bake sale and it sold out in minutes!
error exe
[email protected]This cake is so easy to make and it always turns out perfect. I love the way the cranberry glaze glistens on top.
sadib hasan
[email protected]I've made this cake several times and it's always a crowd-pleaser.
Shimla Khatun
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious!
Mumzamil Khan
[email protected]I had some trouble getting the cake layers to rise evenly, but the flavor was still delicious.
Tony Naidoo
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
Rabika Limbu
[email protected]I'm not usually a fan of cranberry-flavored desserts, but this cake was amazing! The tartness of the cranberries balanced out the sweetness of the cake perfectly.
Shuvo Hossen
[email protected]This is the best orange cake I've ever had! The cranberry glaze is the perfect finishing touch.
Girya Rani
[email protected]I made this cake for my husband's birthday and he absolutely loved it! The orange and cranberry flavors are a perfect combination and the cake is so moist and delicious.
Witness Masuku
[email protected]This cake was a hit at my holiday party! Everyone loved the sweet and tangy flavor of the cranberry glaze and the moist, fluffy orange cake layers. It was surprisingly easy to make, too.