Cranberry Orange cake

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Slice into the magic and let the holiday cheer unfold with every bite of this delightful cake. Bursting with the flavors of zesty orange and tart cranberries, this dessert is the perfect addition to your holiday table. The cream cheese frosting adds a rich sweetness and contributes to the cake’s festive appearance.

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Cranberry Orange cake

Yield: 8

Author: Fida Milki

Ingredients

For the cake:

• 4 eggs separated and at room temperature
• 1/2 cup water
• 1/2 cup vegetable oil
• Zest and juice of 1 orange
• 1 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 3/4 cup plus 5 tbsp sugar

For the glaze:

• 1/4 cup sugar
• 1/4 cup orange juice

For the cranberry filling:

• 1 cup cranberries
• 1/2 cup sugar
• 2 tbsp lemon juice

For the frosting:

• 4 oz cream cheese at room temperature
• 1/4 cup unsalted butter at room temperature
• 2 cups sugar
• 1 tsp vanilla

Instructions

Get started:

1. Preheat the oven to 325 degrees F (162 C).
2. Grease and flour the bottom of a 9- inch cake pan (I used a tree shaped one).
3. In a bowl, whisk the egg yolks with the water, oil and orange zest and juice until well combined.
4. Sift in the flour and the baking powder then add 5 tbsp of the sugar and mix until incorporated.
5. In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the egg whites for 2 minutes on medium speed.
6. Increase the speed to high and add the remaining 3/4 cup sugar. Whisk for 5 minutes until you get a thick white meringue.
7. Use a rubber spatula to dollop 1/4 of the meringue into the batter. Gently fold in then continue with the remaining meringue until it is smoothly incorporated.
8. Pour the batter into the prepared pan making sure it is evenly spread. .
9. Bake in the heated oven for 35 minutes or until it is golden and a toothpick inserted in the center comes out clean.

Make the glaze:

1. Combine the sugar and orange juice in a saucepan and bring to a boil over medium heat stirring until the sugar dissolves.
2. Remove from heat and set aside.

Make the filling:

1. Mix the cranberries with the sugar and lemon juice in a saucepan and boil on medium-high for 5 minutes until the cranberries start to pop.
2. Remove from heat.

Prepare the icing:

1. Add the cream cheese, butter, sugar and vanilla to the bowl of a stand mixer and whisk on low until the ingredients come together then increase the speed to high and mix for another 5 minutes until creamy.

Bring it all together:

1. Remove the cake from the oven and invert the pan onto a cooling rack. Let rest for 15 minutes then remove the pan and release the cake.
2. Use a serrated knife to slice the cake horizontally into 2 equal parts.
3. Place the first layer on a serving platter and drizzle half the orange glaze all over it.
4. Top with the cranberry filling and spread it all over.
5. Carefully place the other cake layer over the filling and brush the top with the remaining glaze.
6. Dollop the cream cheese frosting over the cake and around the sides.
7. Refrigerate until ready to serve. Slice and enjoy!