Elegant Cranberry Orange Cake
1 15.25 ounce yellow cake mix
2/3 cup softened butter
1 1/3 cups whole milk
4 egg yolks
3 tablespoons sugar
1/3 cup frozen cranberry juice concentrate
1/4 cup softened butter
1 pinch salt
Cranberry Orange Filling:
1 medium orange
1 12 oz. package cranberries
2 cups sugar
1 cup orange juice
1 8 oz. package cream cheese, softened
1/2 cup softened butter
4 cups powdered sugar
2 to 3 tablespoons whipping cream, or milk
1/2 teaspoon vanilla
- Cake: Preheat oven to 350º. Spray two 9" cake pans with non-stick spray, line them with parchment, and spray the parchment.
- Mix the cake mix, eggs, butter, and milk until smooth, scraping the sides occasionally; pour equal amounts into each pan and smooth out.
- Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let sit in the pan for 5 minutes, then run a knife around the outside and unmold onto cooling racks. Cool thoroughly.
- Cranberry Curd: Whisk the yolks and sugar until well blended; stir in the remaining ingredients.
- Microwave on high, stirring every minute, until thickened and the mixture coats a wooden spoon but is still liquid enough to pour. Make sure it doesn't boil. If it has lumps, push the mixture through a fine sieve.
- Place a piece of plastic wrap directly on top of the curd and cool thoroughly.
- Cranberry Orange Filling: Cut the orange into eights, place the pieces in the food processor, and process, scraping the sides once, until very finely chopped.
- Transfer the orange to a medium saucepan and add the remaining ingredients.
- Bring the mixture to a boil over medium heat; turn the heat to low, and simmer, mashing the berries with a potato masher, and stirring occasionally for 10 minutes.
- Remove from heat and let cool. The filling will thicken upon cooling.
- Assembly: Cut the cake layers through lengthwise making four layers and place them cut side up on a flat surface; spread 1/4 of the cranberry curd over each of the cut sides.
- Place one of the top layers on a serving plate cut side up; spread with 1/4 of the cranberry orange filling.
- Spread a small amount of the cream cheese frosting over the filling and top with a bottom layer cut side down.
- Spread another fourth of the cranberry orange filling over the layer, then a small amount of cream cheese frosting and place a bottom layer on the frosting.
- Spread with another fourth of the cranberry orange filling, then a small amount of cream cheese frosting.
- Top with the final layer and spread with the remaining filling. Spread frosting over the sides of the cake, swirling some of the filling into the frosting
- Place the remaining frosting in a decorating bag and pipe decoratively around the bottom and top of the cake.
- Cover with plastic wrap and refrigerate until serving.
Amount Per Serving
Calories 489 Calories from Fat 167
Percent Total Calories From: Fat 34% Protein 2% Carb. 63%
Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 10 g
Cholesterol 113 mg
Sodium 369 mg
Total Carbohydrate 77 g
Dietary Fiber 2 g
Sugars 43 g
Protein 3 g
Vitamin A 15% Vitamin C 17% Calcium 0% Iron 3%
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