CRANBERRY CHRISTMAS CAKE
This
cranberry Christmas cake is the perfect dessert for the holidays. It is very
mellow and very tasty thanks to brown sugar, cinnamon, a hint of orange zest
and fresh cranberry. Garnished with white chocolate cream cheese icing
INGREDIENTS
FOR THE
CAKE:
- 3 eggs
- 1 cup milk
- 1/2 cup finely chopped pecans
- 1 cup sour cream
- 1/3 cup canola oil
- 1 tablespoon orange zest
- 1 box white cake mix
- 1 cup fresh cranberries, coarsely chopped
FOR THE
FROSTING:
- 1 teaspoon vanilla
- 1/2 teaspoon orange zest
- 1/4 cup finely chopped pecans
- 1 cup butter, room temperature
- 1 (8 oz.) package cream cheese, softened
- Pinch of salt
- 4 to 4 1/2 cups confectioner' s sugar
INSTRUCTIONS
First, Preheat
the oven to 350 degrees. Grease and flour 3 3-inch round cake pans.
Then, In a
large bowl, combine cake mix, milk, eggs, oil, sour cream and orange zest. Beat
on medium speed with an electric mixer for 2 minutes.
Gently stir
in cranberries and pecans.
Dip the
dough evenly between the prepared mussels. Bake for about 20 minutes or until a
toothpick inserted in the center comes out clean. Let cool in saucepans for 10
minutes before turning on grids to cool completely.
Meanwhile,
prepare the icing. In large bowl, beat cream cheese, butter, vanilla and salt
until smooth. Stir in the orange peel.
Gradually
add the confectioner's sugar until the frosting reaches the desired
consistency. Stir in the pecans.
Frost
between the layers of cakes, the top and the sides. Garnish with fresh
cranberries or extra chopped nuts, if desired.
Happy
Cooking Time.
