Cranberry Orange Cake

Photo by Janice F.

PREP TIME

40

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

Ingredients

  • CAKE:

  • 4

    eggs, separated

  • 1/2

    c. butter, softened

  • 1/2

    c. vegetable oil

  • 2 1/4

    c. sugar

  • 2 1/4

    c. flour

  • 2

    Tbs. corn starch

  • 1

    tsp. baking powder

  • 1/2

    tsp. baking soda

  • 1/4

    tsp. salt

  • 2

    tsp. vanilla

  • 1

    c. milk

  • 1/2

    c. sour cream

  • 1

    Tbs. orange zest

  • 2

    c. fresh cranberries (plus 1 Tbs. flour)

  • FROSTING:

  • 1

    c. butter, softened

  • 4

    oz. cream cheese, softened

  • 1

    Tbs. orange zest

  • 1

    tsp vanilla

  • 2-3

    Tbs. fresh squeezed orange juice

  • 4-5

    c. powdered sugar

  • Topping:

  • Cranberries

  • Orange Slices

Directions

CAKE: 1. Preheat oven to 325 degrees and grease two 9" round cake pans with baking spray. Set aside 2. Separate egg yolks from egg whites, allowing egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature.) Set aside. 3. With a mixer, beat butter until fluffy, about 1 minute. Add in oil, beating until well combined. Add in sugar, 1 cup at a time, mixing until well combined, about 1 minute. Add in egg yolks, one at a time, beating well after each addition. 4. In a separate bowl, mix together flour, corn starch, baking powder, baking soda, and salt. Set aside. 5. In a separate bowl, mix together vanilla, milk, sour cream and orange zest. 6. Alternately, mix the dry ingredients and wet ingredients with the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. 7. Beat egg whites until stiff peaks form, about 1-2 minutes. Gently fold egg whites into the batter until combined. 8. Toss cranberries with the flour (this helps keep the cranberries from sinking to the bottom of the batter) and gently fold them into the batter. 9. Divide the batter evenly between the two cake pans. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to completely cool before frosting. FROSTING: 10. Beat butter and cream cheese until well combined, about 1-2 minutes. Add in orange zest and vanilla, mixing until combined. Add in powdered sugar, 1 cup at a time, starting with 4 cups. Scrape down the sides of the bowl as needed, and mix until combined. Add in orange juice, 1 Tbs. at a time beginning with 2 Tbs. 11. If the frosting is too thin, add in the last cup of powdered sugar. If the frosting is too thick, add in the last Tbs. of orange juice. Once it has reached your desired consistency, add in a pinch of salt (this helps balance out the sweetness.) 12. Frost the cake and add toppings, if desired.

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