Cranberry White Christmas Cake
This stunning Christmas dessert features a soft and tender white cake, sandwiching layers upon layers of cranberry filling and ermine frosting. It makes a beautiful and delicious way to finish off a holiday meal!
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Ingredients
For the cake:
2 & 3/4 cups cake & pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, softened to room temperature
1/2 cup vegetable oil
1 & 3/4 cups granulated sugar
5 large egg whites, at room temperature
2 teaspoons clear vanilla extract
1/2 cup sour cream, at room temperature
3/4 cup buttermilk, at room temperature
For the ermine frosting:
2 cups granulated sugar
2/3 cups all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups (4 sticks) unsalted butter, softened to room temperature
2 cups cranberry sauce
Instructions
Preheat your oven to 350°F. Butter 2 (9 inch) round cake pans and line the bottoms with parchment paper rounds. Set aside.
Make the white cake: In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
In a large bowl, combine butter, oil, and sugar. Using an electric mixer fitted with the beater attachment, beat the ingredients together until the sugar has dissolved and the mixture has lightened in color and fluffed up (about 2 minutes on medium speed). The mixture will be slightly grainy.
Add the egg whites to the butter mixture. Beat on medium speed for about 2 minutes, or until pale and fluffy. Add in your sour cream and vanilla, and whisk to combine.
Add about half of the dry ingredients into the butter mixture, and stir to combine. Whisk in your buttermilk, followed by the remaining half of the dry ingredients until just combined.
Divide the cake batter evenly between your 2 prepared cake pans, and smoothen the batter into an even layer. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until a skewer inserted into the center comes out clean.
Cool the cakes for about 10 minutes in the pans, and then turn onto a wire rack to cool completely to room temperature. I like to wrap my cakes and pop them in the freezer for about 1 hour before frosting to make assembly easier!
Make the ermine frosting: In a medium saucepot, combine sugar, flour, and salt. Whisk well to combine.
Gradually pour the milk into your sugar/flour mixture, whisking constantly to avoid clumps, until fully incorporated. You shouldn't have any major clumps, but if you do, just run your mixture through a fine mesh strainer to avoid consistency issues with the frosting later on.
Place your pot over medium-low heat. Cook the milk mixture, whisking constantly, until the sugar is fully dissolved, and the mixture boils and thickens enough to coat the back of a spoon. Don't try to rush this! It can lead to undissolved sugar and flour which = clumpy frosting! This will take about 10 minutes.
Pour your milk base into a medium bowl, and cover with plastic wrap touching the surface of the mixture to prevent skin from forming. Set aside to cool completely to room temperature before using.
In a large bowl, add in your butter. Using an electric mixer fitted with the beater attachment, cream the butter on medium speed until pale and fluffy (about 3 to 5 minutes).
Add the cooled milk base to your butter, 2 tablespoons at a time, beating well after each addition, until fully incorporated. Make sure each addition of the milk base is fully incorporated before moving onto the next one.
Add your vanilla in with the final addition of the milk base, and beat until fully incorporated. The mixture should be light and fluffy.
Assembly: Slice your cakes in half horizontally to create 4 layers. Place 1 layer on your serving platter. Spread about a 1/3 of a cup of frosting over the surface of the cake. Top with about 1/3 of the cranberry sauce, and spread evenly over the frosting. Top with another cake layer.
Repeat the layering process of cake, frosting, then cranberry sauce, until all cake layers are stacked. Don't top the final layer with cranberry sauce. Spread the remaining frosting over the top and sides of the cake.
Chill the cake for 1 hour to make slicing easier, or serve immediately. (Optional) Decorate the cake with sugared cranberries & rosemary before enjoying!
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Cranberry Apple Bread Made With Jellied Cranberry Sauce
Another way to use the can of jellied cranberry sauce that seems to sit on the table in slices during the holidays but hardly anyone ever eats it! This is a yummy way to make sure that cranberry sauce doesn't go to waste!
For the bread:
3 cups self rising flour
1 TBS cinnamon
2 cups sugar
3 eggs beaten
1 cup vegetable oil
1 14 Oz can jellied cranberry sauce
1/2 can or approximately 10.5 Oz of apple pie filling
For the glaze:
1 1/2 cups powdered sugar
3 TBS milk
1 teaspoon vanilla
remaining 10.5 Oz can of apple pie filling
For the bread:
Preheat oven to 350 F. In a large mixing bowl, combine flour, cinnamon and sugar and mix well. In a separate bowl, mix eggs, oil, cranberry sauce and 10.5 ounces of apple pie filling and mix well. Pour the wet ingredients into the dry ingredients and mix well. Once combined, pour into 2 greased and floured loaf pans, 9x5x3 pans. Bake at 350 F for 1 hour or until a toothpick inserted in the center comes out clean.
For the glaze:
Combine the powdered sugar, milk and vanilla until a smooth consistency. Add the remaining apple pie filling and mash to desired consistency. Pour over bread once bread has cooled approximately 20 minutes and enjoy!
JJ's Comfort Kitchen:
JJ's Comfort Kitchen
P.O Box 33
Baxter, TN 38544
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