Holiday Party Tips and a Killer Cranberry Vanilla Bean Cake

• Vegetarian

• Produce

  • 1 12oz package Cranberries, fresh
  • 1 tbsp Lemon, zest
  • 1 Sugared cranberries
  • 2 Teas, zest orange
  • 1/8 Teas ground ginger

• Refrigerated

  • 6 Egg whites

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 1/4 cups Cake flour
  • 3 1/2 cups Confectioners' sugar
  • 2 1/4 cup Sugar
  • 4 Teas baking powder
  • 1/4 Teas ground cinnamon
  • 1/8 Teas ground cloves
  • 1 Teas. salt
  • 1 Vanilla bean

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1 1/2 cup Butter
  • 1 cup Buttermilk
  • 2 8oz packages Cream cheese

Found on passthesushi.com

Description

Ingredients

• 1 12oz package fresh cranberries, picked over
• 1/2 cup sugar
• 2 teas finely shredded orange zest
• 2 tbs orange juice
• 1/4 teas ground cinnamon
• 1/8 teas ground ginger
• 1/8 teas ground cloves
• 6 egg whites, lightly beaten
• 1 cup buttermilk
• 1 vanilla bean, split lengthwise
• 2 1/4 cups cake flour
• 1 3/4 cups sugar
• 4 teas baking powder
• 1 teas salt
• 3/4 cup butter, softened
• 2 8oz packages cream cheese, softened
• 3/4 cup butter, softened
• 1 tbs finely shredded lemon zest
• 1 tbs lemon juice
• 3 1/2 cups confectioners’ sugar
• Sugared Cranberries

Directions

• Make the cranberry filling: In a small saucepan, combine the cranberries, sugar, orange zest, juice, cinnamon, ginger, and cloves. Bring to a boil over, then reduce and simmer for 10 minutes, or until cranberries pop. Remove from heat and mash cranberries with a wooden spoon. Allow to cool completely.
• Make the cake: Meanwhile, in a bowl, combine the beaten egg whites and buttermilk. Using a sharp knife, carefully scrape seeds from the inside of the vanilla beans and stir them into the buttermilk mixture. Allow to stand at room temperature for 30 minutes. Prep two 9 cake pans by greasing and flouring. Knock out any excess flour. Set aside. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder, and salt together in a large bowl and set aside.
• In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter for 30 seconds on medium high. Scraping down the sides as needed, gradually add the flour mix. Add half of the buttermilk and mix to combine. Add the remaining buttermilk and beat on medium speed for 2 minutes, pausing to scrape down the sides as needed.
• Divide batter evenly into the cake pans and bake for 25 to 30 minutes, until a toothpick comes out clean and edges are light golden. Cool for 10 minutes on a wire rack before removing cakes from pans to cool completely.
• Meanwhile, make the frosting: Combine the creams cheese and butter in the mixing bowl of your stand mixer and beat on medium speed until light and fluffy. Add the lemon zest and juice and mix again. Scrape down the sides and add in the confectioners’ sugar, 1/2 cup at a time until combined. Add a tablespoon of milk if the mixture is too thick.
• To assemble: Cut the cakes in half evenly to make 4 total cake layers. Place one cake layer bottom side down in the center of your serving platter and spoon 1/3 cup cranberry sauce evenly over the top. Place a cake layer on top of that and spread 1/2 cup lemon frosting evenly over it. Top with a thin layer of cranberry sauce, about 1/3 cup. Top with the next cake layer and spoon 1/3 cup cranberry over top. Finally top with the last cake layer, cut side down. Crumb coat your cake and place in fridge for 10 minutes to set. Finish off with a healthy layer of frosting and top with sugared cranberries before serving, if desired.