Cranberry Cake

3/4 12oz Bag of Cranberries, frozen or fresh, other 1/4 bag saved for sugared cranberries

2 Tablespoons Sugar

1/2 Cup Water

3/4 Cup Evaporated Milk

6 Egg Whites

2 Teaspoons Vanilla

2 1/4 Cups Cake Flour

1 3/4 Cups Sugar

4 Teaspoons Baking Powder

1 Tsp Salt

12 Tablespoons Butter, softened and cubed

Preheat oven to 350F and grease and line 2 9 inch round pans.

1. In medium sauce pan, cook cranberries, 2 tablespoons sugar and water over medium high heat until cranberries have popped and become mushy. Run mixture through a fine-meshed strainer until you have 1/4 cup of juice. Save remaining solids and juice for layering cake. I put mine through a food processor to blend and smooth into a puree. Let 1/4 cup of juice cool before next step.

2. In separate bowl, whisk together 1/4 cup of cranberry juice, evaporated milk, egg whites and vanilla. Set aside.

3. In a mixer bowl, add flour, sugar, baking powder and salt. Mix on low speed until combined. Add cubed butter 1 piece at a time. Mix until only pea-sized pieces remain. Add half of milk mixture, increase speed to medium low. Add remaining milk and beat until incorporated, about 30 seconds.

4. Evenly divide into 9 inch rounds. Bake for 20-25 minuted or until toothpick inserted in center comes out clean. Remove from oven and cool for 10 minutes before removing from pans. Remove cakes from pans and discard parchment. Cool completely, about 2 hours, before assembling.

Brandy & White Chocolate Frosting

12 oz White Chocolate

2 Sticks of Butter, room temperature

12 oz Cream Cheese

2 Tablespoons Honey

2 Tablespoons Brandy

Melt chocolate, honey and brandy together in top of double boiler, stirring occasionally until smooth. Remove from heat and allow to cool about 20 minutes. In separate bowl, cream together butter and cream cheese until light and fluffy. Add melted chocolate mixture to butter and cream cheese. Beat til smooth. Chill until thick and spreadable. I take it out of fridge about every 10 minutes to give it a good stir. Should be ready to use in about 40-60 minutes.

Sugared Cranberries

Remaining 1/4 bag of Cranberries

1/4 Cup Sugar

1/4 Cup Water

1/2 Cup Granulated Sugar for Coating

In small sauce pan, combine sugar and water. Heat on medium until sugar is dissolved and mixture begins to boil. Remove from heat and let cool slightly. Add cranberries and stir to coat. Remove cranberries with slotted spoon and place sticky cranberries on cooling rack, making sure they are separated from each other. Allow to dry 5 minutes and toss them in sugar. You can roll the cranberries and sugar between your fingers to really make sure the sugar is adhered. Allow to dry an hour and then refrigerate til ready to use.

Cake Assembly

Carefully slice each 9 inch cake round in half so that you now have four cake layers. Place first layer down on cake plater. Top with a thin layer of cranberry puree. Place next layer on and top with about 1 cup of frosting, leaving a well in the center. Fill well with cranberry puree, saving some for the final layer. Top with next layer and spread with thin layer of puree. finish with top layer. Pipe or spread frosting over entire cake. Decorate with Sugared Cranberries and candy pearls.

Originally recipe is from Ken Leung found here

Cranberry Cake with Brandy & White Chocolate Frosting