Cranberry-Glazed Orange Layer Cake

Cranberry-Glazed Orange Layer Cake
Cranberry-Glazed Orange Layer Cake
If you think novelists do research only in libraries, think again. Culinary mystery writer Diane Mott Davidson has a different approach: She caters. Far-fetched? Not when your perennial protagonist is one Goldy Schulz, a caterer who has cooked her way through such delicious mysteries as Dying for Chocolate and Killer Pancake, stories that include the author's own enticing recipes and mentions of cranberry and orange, both significant flavors in her comfort-dessert memory file. "My husband was in the Navy and was often away at sea, so there was little opportunity to cook," she says. "One day I was with some Navy wives, and somebody set out a cranberry-orange bread. I raved about it. Not long after that, I drove to Norfolk to meet my husband's ship, and stayed with the woman who had baked the bread. While I was there, she slipped another loaf of it into my suitcase. It was the nicest thing anybody could have done." Prepare the cranberry glaze for this lovely orange layer cake a day ahead to allow it to firm up and chill. And consider presenting the finished cake as a gift; you're sure to make someone's day.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 servings
Fruit Dessert Bake Cranberry Orange Fall Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk
  • 1/4 cup plain yogurt
  • 2 teaspoons grated orange peel
  • 3 cups sifted cake flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Carbohydrate 59 g(20%)
  • Cholesterol 136 mg(45%)
  • Fat 19 g(29%)
  • Fiber 1 g(3%)
  • Protein 7 g(14%)
  • Saturated Fat 11 g(55%)
  • Sodium 175 mg(7%)
  • Calories 433

Preparation Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

Preparation Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

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