The Kitchen's Chambord Layer Cake

By cprzybyl

Nutritional Information
(per serving)
Calories869
Total Fat40.7g
Saturated Fat--
Cholesterol184mg
Sodium245 mg
Total Carbohydrate115 g
Dietary Fiber.8g
Sugars--
Protein6.5g
Calcium--

Ingredients

• 1 1/2 cup(s) self-rising flour
• 1 1/4 cup(s) all-purpose flour
• 1 cup(s) whole milk
• 1 tablespoon(s) pure vanilla extract
• 2 cup(s) (4 sticks) unsalted butter, softened
• 2 cup(s) sugar
• 4 large eggs, at room temperature
• 1 tablespoon(s) heavy cream
• 1 tablespoon(s) Chambord liqueur
• 1 tablespoon(s) cranberry juice
• 4 cup(s) sifted confectioners' sugar
• 1 cup(s) Chambord black cherry preserves or black raspberry preserves

Preparation

Step 1

Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 9-inch cake pans with softened butter. Cut three 9-inch circles out of parchment paper and fit them into the bottoms of the cake pans. Lightly coat the paper circles with butter and set aside.
Make the batter: Combine the flours in a medium-size bowl and set aside. Combine the milk and vanilla in another medium-size bowl and set aside. In a large bowl, using a mixer set at medium speed, beat 1 cup butter until smooth -- about 3 minutes.
Gradually add sugar and beat until light and fluffy -- about 3 more minutes. Add the eggs one at a time and beat after each addition -- about 2 minutes.
Reduce mixer speed to low, add half the flour mixture, and beat until incorporated. Add the milk mixture, beat until smooth, add remaining flour, and beat until incorporated.
Bake the cake: Evenly divide batter among the prepared pans and bake on center rack until a tester inserted into the center of each cake layer comes out clean -- about 30 minutes. Cool the cake, in the pans, on a wire rack for 20 minutes. Release the cake from pans and cool completely on the rack.