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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martin mulenga
[email protected]This cake is a showstopper! It's sure to impress your guests.
ahmer wasti
[email protected]I would recommend this recipe to anyone who loves orange-flavored desserts.
Foreign Tonic
[email protected]This cake is a bit time-consuming to make, but it's worth the effort.
Kiran Sattar Rajput
[email protected]I'm not a baker, but this recipe was easy to follow. I was really happy with the results.
Valentine Vutagwa
[email protected]This cake is perfect for the holidays. It's festive and delicious.
Sharif Banks
[email protected]I would definitely make this cake again. It's a great recipe for a special occasion.
Waqar Jaffri
[email protected]This cake was a little dry, but the glaze helped to make it more moist.
Tavita Pogai
[email protected]I'm not a big fan of orange-flavored desserts, but this cake was surprisingly good.
Great Osa's
[email protected]This cake was a lot of work, but it was worth it. It was so delicious!
gerald maina
[email protected]I had some trouble getting the glaze to set properly, but the cake still tasted great.
Shan Sheihk
[email protected]This cake was a little too sweet for my taste, but it was still good.
Onkarabetse Molewa
[email protected]I made this cake for my daughter's birthday and she loved it. She said it was the best cake she's ever had.
Ali Shaa
[email protected]This cake is beautiful and delicious. I'm so glad I found this recipe.
Enoch Twi
[email protected]The orange flavor in this cake is amazing. I love the way it pairs with the tart cranberries.
Akua Takyiwaa
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for potlucks and parties.
Nicky Belles
[email protected]This cranberry-glazed orange layer cake was a hit at my holiday party! The cake was moist and flavorful, and the glaze was the perfect finishing touch.