Looking for a different and unusual cake recipes this Holiday Season? Why not try this Candied Cranberries White Cake for a change? It has some amazing flavors and aroma of cranberries, vanilla, and fresh herbs. This is a powerful combination to awake anybody’s senses and commit to memory the event you will be celebrating.
Yes, what we smell imprints a million times stronger in our memory. I broke down the recipe into 5 parts for your convenience. We will prepare the following cake parts: Cranberry Filling, Cake Layers, Vanilla Buttercream, Candied Cranberries, and Garnishes.
Cranberry Filling for Your Simple White Cake Recipe
When you are looking for perfect layer cake this holiday season, a simple white cake can be a dynamite jazzed up with a delicious, citrusy tasting cranberry filling. Bright color of cranberries do add to a festive mood and good appetite.
We don’t eat cranberries every day. Serving these robust berries during a cold season adds more vitamin C storage to cover our body’s needs.
White Cake Layers Are Jazzed Up with Almond Extract
Adding organic almond extract to the white cake will do a few things for you.
First, almond extract is full or proteins, vitamins and minerals. Almonds contain good fats and fiber. Like any nuts, almonds are super beneficial for your skin too. That is why almond extract is used in cosmetic industry to seal in moisture and strengthen skin and hair.
Nuts are Protein Powerhouses to Boost Our Well-Being.
Second, adding this aromatic extract to your recipe will open up your olfactory channels. It means you will be more responsive to other flavors present in the food. When you have a stronger sense of smell, you will enjoy food so much more as well.
Quick And Simply the Best Vanilla Buttercream Frosting
For many, the preferences lie either with the cake layers or frosting. This Holiday White Cake delivers a winner scenario. A smooth texture of the exceptional Vanilla Buttercream is nothing but a seventh-haven for your taste buds.
When a cranberry filling and vanilla buttercream soak through the cake layers, you would find yourself coming back for seconds!
Garnishes of Fresh Herbs and Candied Cranberries to Crown the White Cake
What we forget during our daily cooking is the use of fresh herbs. I would advocate a variety of herb, not just a handful that we are used to.
This Holiday Season is a great opportunity to use one or two herbs that are not on your daily menu.
I used fresh organic rosemary and sage to add to the aroma of vanilla, cranberries and almonds. What we gain is an open and free form of engaging with our food. The olfactory senses take us on a blissful ride to experience the notes and tones of the foods and ingredients we used to prepare a feast.
Feel free to experiment with the fresh herbs during your time in the kitchen. Cook with herbs. Decorate with herbs. Your appetite a sensation of being full will take a different turn for the better.
Sugared Cranberries Are Called Candied Cranberries
No matter what you call candied cranberries, they bring a robust taste to every recipe, sweet or savory.
I love cooking with cranberries during the holidays and beyond. I freeze a few bags of organic cranberries during the in-season. This way, I am never short of this flavorful berry when I cook or make drinks.
Aren’t these candied cranberries the prettiest garnish for your Holiday and family celebrations? Add them to desserts, favorite hot or cold drinks, hot brie and baked goodies.
- 1 cup fresh or frozen organic cranberries
- 1/2 cup (2 oz)dried cranberries
- 1/4 cup cane sugar
- 2 tsp fresh organic orange zest
- 2 Tbsp fresh organic orange juice
- Organic cooking spray or butter, melted
- 1 cup unsalted butter, softened
- 2 cups cane sugar
- 7 large egg whites, at room temperature
- 1 tsp organic almond extract
- 1 tsp organic vanilla extract
- 2-3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup whole milk
- 2 cups (16 oz) unsalted butter, softened
- 7 cups organic powdered sugar
- 1 tsp organic vanilla extract
- 1/8 tsp kosher salt
- 2/3 cups heavy cream
- Candied cranberries
- Fresh organic rosemary and sage sprigs
- Fresh organic bay leaves
Prepare Cranberry Filling:
Bring all Cranberry Filling ingredient to a boil in a saucepan over medium-high. Reduce heat to medium-low. Simmer, stirring often, until cranberries break down and mixture thickens, about 10 minutes.
Transfer to a blender. Process until mostly smooth, about 1 minutes.
Transfer to a Bowl and Cool 2 hours.
Prepare Cake Layers:
Preheat oven to 350F. Lightly grease 3 (8-inch) round cake pans with cooking spray.
Line bottom of pans with parchment paper rounds; spray paper.
Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, 3-5 minutes.
With mixer running on low speed, add egg whites.
Beat in vanilla and almond extracts.
Whisk together flour, baking powder and salt.
Gradually add flour mixture to egg mixture above, alternating with milk, in 3 parts, beginning and ending with flour mixture.
Beat until blended after each addition.
Divide batter evenly among prepared 3 pans or spring forms.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 24-27 minutes.
Cool in pans on wire racks 15 minutes.
Invert to wire racks, and cool completely about 30 minutes.
Discard parchment paper.
Prepare Vanilla Buttercream:
Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes.
With mixer running on low speed, gradually add powdered sugar, beating until smooth and stopping to scrape sides as needed.
Beat in vanilla and salt.
With mixer running on medium speed, gradually add cream, beating until fluffy and spreadable.
Arranging Cake Layers:
Spoon half of Buttercream into a 16-inch disposable piping bag.
Cut a 1/2-inch opening in tip.
Pipe a 1/4-inch-thick layer of Buttercream in concentric circles on Cake Layer, starting from outside edge and working toward center. Smooth with spatula.
Pipe 1/4-inch-thick ring of Buttercream around outside edge, creating a dam about 3/4-inch wide.
Chill Cake Layer until Buttercream hardens, about 20 minutes.
Stir cranberry Filling to loosen.
Fill center of Buttercream dam with half of Cranberry Filling (about 1/3 cup), and smooth with offset spatula.
Top with 2nd Cake Layer.
REPEAT Buttercream, dam, chilling, and filling process (I do 2 layers back-to-back together and allow them to chill together prior putting a 3rd/last Cake Layer on top).
Place 3rd/last Cake Layer on top of the 2nd layer.
Frost top and sides of cake with remaining Buttercream, smoothing with offset spatula and letting some of cake of the sides show through.
Decorate the Cake:
Top cake with a mound of Candied Cranberries.
Add bay leaves and small springs of rosemary and sage.
Garnish bottom with a wrath of rosemary, sage and bay leaves. Be creative and use your favorite herbs!