Thursday, December 18, 2014

~ Favorite Christmas Cake ~



White Cake with Cranberry Filling and Orange Buttercream Recipe

>>> Disclaimer:  I haven't made this cake although I have all the ingredients to do so. Found it on the Southern Living site and love the combination of flavors plus the beautiful appearance. I can't wait to taste it!


White Cake with Cranberry Filling and Orange Buttercream

You will need to bake your favorite white cake in 3 layers. This recipe is only for the filling and frosting.

 

filling
1 (12-oz.) jar cherry preserves
3/4 cup granulated sugar
1/4 cup fresh orange juice
3 1/2 cups fresh cranberries*
BUTTERCREAM
1 cup butter, softened
1 (8-oz.) package cream cheese, softened
1/4 teaspoon table salt
1 (32-oz.) package powdered sugar
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1 to 2 Tbsp. milk (optional)
 

Preparation

1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries.
(This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.
 

2. Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
 
3. Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.
 
*Frozen cranberries, thawed, may be substituted.
 
 
Joining ~

 


 

8 comments:

  1. It does look beautiful!

    Like jewels!

    In hopes that your back is improving...

    Tessa~

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  2. It sounds like a wonderful recipe, Pat!

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  3. I'm afraid to make this because it looks SO good I'll eat too much hahaha so glad to hear from you again Pat !

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  4. It looks beautiful Pat and I know it must taste divine. Perfect for Christmas. xo

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  5. This looks delish! Hope you're feeling better and your back is on the mend. :)

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  6. Oh girl, that looks DE-licious! Thanks for the recipe:) Have a blessed day dear friend, HUGS!

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  7. Congratulations Pat!
    Your recipe is featured on our Special Edition of Full Plate Thursday this week. Hope you have a very special day and enjoy your new Red Plate!
    Miz Helen

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It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!