CRANBERRY LAYER CAKE RECIPE: HOW TO MAKE IT
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.
Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts : Calories 441 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 55g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
WHITE CHOCOLATE, ORANGE & CRANBERRY CHRISTMAS CAKE RECI…
Try sponge instead of fruit cake this Christmas. Our white chocolate cake is a crowd-pleaser and you can buy the meringue decorations, or bake them yourself
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Total Time 3 hours 5 minutes
Prep Time 2 hours
Cook Time 1 hours 5 minutes
Yield 22
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub a little butter over the base and sides of two 20cm cake tins (use cake tins rather than sandwich tins as the higher sides work better), then line the base and sides with baking parchment. Melt 150g butter with 100g of the chocolate in a bowl set over a small saucepan of gently simmering water – make sure the base of the bowl doesn’t touch the water. Stir the butter and chocolate every min or so until it has melted. Set aside to cool a little.
- Meanwhile, measure 250g flour, 2 tsp baking powder, ½ tsp bicarb and 250g sugar in a large bowl. Make a well in the middle and add 150g yogurt, 2 tsp vanilla extract, half the orange zest and juice, 3 eggs and 2 tbsp milk. Whisk everything together, then stir in the melted butter and chocolate.
- When the cake mixture is smooth (this makes a very wet pourable batter), divide it equally between the two cake tins. Bake on the middle shelf for 25-30 mins, they will look golden and evenly risen when cooked. Check they are done by pushing a skewer into the centre of the cakes – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven for a few more mins, then check again.
- Leave the cakes to cool in their tins for 5 mins, then transfer to a cooling rack. Wash out the tins and repeat steps 1 and 2, to make two more sponges in total. You can make them a day or two before icing, then wrap them in a double layer of cling film once cool. They can also be frozen for up to two months.
- To make the compote, simmer the cranberries and sugar in a small pan for 4-5 mins until jammy, then leave to cool.
- For the icing, melt the chocolate, either in 20-30 secs bursts in a microwave or in a bowl over simmering water. Set aside to cool a little. Roughly mash the butter and icing sugar together, then beat until smooth with an electric whisk or mixer. Add the chocolate and cream cheese and beat again until smooth.
- To assemble the cake, place one sponge on a cake board the same size as the sponge, then sandwich the other sponges on top with a little icing and the cranberry compote. Use the cake with the neatest edge, flipped upside down, on top to give your cake a good shape.
- Pile about half the remaining icing on top of the cake and use a palette knife to spread it thinly over the top and down the sides of the cake. This is a crumb coat, it catches any crumbs, ensuring the final layer looks clean and professional. Chill the cake for 10-20 mins to firm up the icing or leave it somewhere cool for longer. Spread the remaining icing over the top and sides of the cakes, giving it nice sharp edges. We’ve left some of the cake exposed for the ‘naked’ cake look, or cover it completely if you like. Will keep for three days.
- To decorate the cake: dot the top with meringue kisses that you've either bought or made yourself, edible snowflake decorations and gold leaf, if you like. See our guide to decorating a Christmas cake 3 ways for details on this design along with more decorating ideas.
Nutrition Facts : Calories 780 calories, FatContent 41 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 76 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.3 milligram of sodium
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