I spent so long drooling over this cake in a Better Homes and Gardens magazine until I finally had a reason to make it. I decided that since we were having Thanksgiving at our new home this year, this would be the perfect dessert for our dinner. I had so much to do, as it was my very first Thanksgiving dinner, so I stayed up all night the night before and prepared it. It really wasn’t difficult, it was just a lot of steps. I prepared everything the night before and then frosted and put together the cake in the morning. I waited until just before we ate to sugar the cranberries so the sugar wouldn’t melt off. It was probably one of the best cakes I have ever had, or made, and I was shocked because the cranberries really didn’t excite me at all. I was thinking of switching to raspberry instead, but I decided against it. I would, however, recommend using raspberries another time because it would be fantastic both ways. I linked the original recipe from Better Homes and Gardens, however I did change a few things and I think next time I may just use box cake, as it is just as moist and much quicker. I think box cake is just as good, if not better than homemade. Maybe the ease of only adding egg and water makes it seem better, but I see no significant difference aside from preparation. I hope you all find the time to make this delightful treat and enjoy it as much as all of us did, it definitely got rave reviews.
Cranberry Vanilla Cake
6 egg whites
1/2 Cup White Vinegar, 1/2 Cup Milk Mixed, OR 1 Cup Buttermilk
2 1/4 Cups Cake Flour OR Reduce All Purpose Flour by 2 TBSP and add 2 TBSP of cornstarch. Mix well.
1 3/4 Cups Sugar
4 TSP Baking Powder
1 TBSP Vanilla Extract
3/4 Cup Softened Butter
1 12 OZ Package Frozen Cranberries, Thawed
1/2 Cup Sugar
2 TBSP Orange Juice
1/4 TSP Ground Cinnamon
1/8 TSP Ground Ginger
1/8 TSP Ground Cloves
Preheat oven to 350°F.
Combine egg whites and buttermilk mixture and let stand at room temperature for 30 minutes.
Grease and flour cake pans. Mix together flour, 1 3/4 cups sugar, and baking powder.
Stir vanilla into buttermilk and egg mixture.
Beat butter, stir in flour mixture.
Stir in buttermilk mixture and mix well until smooth.
Pour batter into cake pans and bake 25-30 minutes, or until done.
Cranberry Filling: Combine cranberries, 1/2 cup sugar, cinnamon, ginger, cloves, and orange juice in saucepan. Boil, reduce heat, and simmer about 10 minutes or until cranberries pop and filling starts to thicken. Mash cranberries and transfer to a bowl to cool.
To assemble cake: Cut top from first cake layer so it’s flat. Spread cranberry filling into middle leaving approximately 1/4-1/2 inch around edges of cake. Top with second cake layer. Spread Cream cheese frosting over entire cake.
Garnish with sugared cranberries and lemon peel spirals.
Lemon Cream Cheese Frosting:
2 8 OZ Packages of Cream Cheese
3/4 Cup Softened Butter
3 1/2 Cups Powdered Sugar
1 TBSP Lemon Juice
Beat cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and lemon juice. At this time, you may also beat in milk to desired consistency. I peronally, did not have to add any milk, although I tend to not measure, so if you measure you may come out with a different consistency, or, some people desire a thicker or thinner version. It really just depends on how you like it, it does not change the flavor. If you add milk, beat in 1 TBSP at a time until you are happy with it.
I know it seems like an extensive cake, but like I said, if you decide to use a boxed cake just add in the few ingredients that are not in a box cake normally, and it will cut it down. The cranberry filling was quick and easy and delicious and if you use raspberry follow the same instructions and same ingredients.
PLEASE find time to make this delicious cake and ENJOY!