Cranberry Cake with Tangerine Frosting
Sugary cranberries and candied citrus dress up to this smartly elegant cake. It’s my favorite Christmas dessert for its sheer wow factor. &mdashSandy Gaulitz, Spring, Texas
Ingredients
- 1/4 cup butter, softened
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 cups plus 2 tablespoons cake flour, divided
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups 2% milk
- 4 cups fresh or frozen cranberries
- FROSTING:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup butter, softened
- 4 cups confectioners' sugar
- 2 tablespoons tangerine or orange juice
- 1/2 teaspoon grated tangerine or orange zest
- Optional toppings: sugared cranberries, candied tangerine or orange slices and red sprinkles
Reviews
my daughter made this for my birthday! It is fantastic... sweet and tart!!!!
I made this for a family gathering and it was just melt in your mouth fabulous. this was is a keeper
I followed the directions but I added 2 eggs to the cake recipe. I served it for Christmas Desert and everyone loved it!
Maybe it was the sugar content, but my cakes were burning on the bottom and jiggly in the middle. I used parchment paper and prepared as indicated. It was good but the cake was a little dense for my taste.
Was hit of Christmas Day party. several people asked for recipe. My daughter is already planning on using it.
I cut the recipe in half and made cupcakes (400 degrees for 15 minutes). They were a huge hit!
This was a waste of good ingredients. The cake tastes like raw heavy dough. Would have been good with eggs in it...why no eggs?
I made this cake for our church Thanksgiving diner and it was a BIG hit! People were asking me for the recipe all night. Thanks for sharing this recipe I loved it. I didn't use Tangerine in the frosting because I couldn't find tangerines or tangerine juice so I used orange juice. I didn't use the orange peel either and it was still very, very good! Yummy!!!!