Cranberry Layer Cake Recipes

CRANBERRY LAYER CAKE

Steps:

• Rinse cranberries in cold water; drain. Coarsely chop cranberries; set aside. Grease and flour two 8x1-1/2-inch or two 9x1-1/2-inch round cake pans. Set aside.
• In a large mixing bowl combine cake mix, the water, oil and eggs. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Fold in cranberries, 1 cup pecans, and the orange peel. Divide between prepared pans, spreading evenly.
• Bake in a 350 degree F oven for 25 to 30 minutes for the 9-inch layer or 30 to 35 minutes for the 8-inch layer or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks.
• Place one layer on a serving plate. Spread with some of the Cream Cheese Frosting. Top with the second layer. Spread top and sides of cake with remaining frosting. Sprinkle with the 1/4 cup pecans. Serve immediately or cover loosely and store in the refrigerator. Let chilled cake stand at room temperature about 30 minutes before serving. Makes 12 servings.
• In a large mixing bowl, cream cheese, softened; butter, softened; and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar to reach spreading consistency. Stir in finely shredded orange peel. Makes about 3-1/4 cups.

CRANBERRY LAYER CAKE

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.

CRANBERRY LAYER CAKE CHANTILLY

Steps:

• Preheat oven to 350°F (180°C).
• Cake
• Grease two 9-inch (23 cm) round layer cake pans; line bottoms with waxed paper.
• Beat eggs and vanilla with electric mixer at high speed until foamy.
• Adding sugar gradually, beat until eggs are very light, about 3 minutes. Stir together flour and baking powder; add to egg mixture in three additions.
• Divide batter between pans. Bake in preheated 350°F (180°C) oven until cake springs back when touched in centre, 20 to 25 minutes. Cool on wire rack for 5 minutes.
• Turn cakes out of pans; peel off paper and cool completely.
• Filling
• Combine sugar and cornstarch in medium saucepan. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring frequently.
• Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool.
• Frosting
• Just before assembling cake, whip cream until soft peaks form. Add sugar and whip until stiff.
• To assemble, split cakes to make four layers. Place one layer on serving plate; top with ½ cup (125 mL) filling. Repeat with two more layers, placing last layer crust side up on top of cake.
• Spread remaining filling on top. Frost sides with whipped cream. Pipe a border or decoratively spreah whipped cream around top edge of cake.
• Refrigerate until ready to serve, up to 4 hours.

CRANBERRY CHRISTMAS CAKE

Steps:

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
• Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

CRANBERRY-GLAZED ORANGE LAYER CAKE

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.)