Orange Cranberry Cake

Directions

For Orange Cranberry Cake

1. Preheat oven to 350F and prepare two 8in round pans by lightly coating with butter and flour or canola oil, and line bottom with parchment paper.
2. In a stand mixer with paddle attachment, cream together butter and sugar until fluffy.
3. Add eggs one at a time, beating until fully incorporated and mixture is fluffy and pale.
4. Add Rodelle Pure Vanilla Extract and slowly drizzle in milk while mixing until blend is smooth and thin.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Slowly add flour blend into batter until mixture is fully incorporated with a thick consistency.
7. In a separate small bowl, toss frozen cranberries with 1tbsp flour until well coated.
8. Fold cranberries, minced rosemary, and orange zest into batter, then pour into prepared pans.
9. Bake at 350F for 30-36 minutes or until toothpick inserted into center of cake comes out clean.
10. Allow to cool on a baking rack while preparing next steps.

For Cranberry Jam

1. Add all ingredients except for Rodelle Pure Vanilla Extract into medium sauce pan and place on medium heat.
2. Bring to a light simmer stirring occasionally to prevent an scorching.
3. Gently simmer until cranberries have begun to break down and mixture have thickened. Remove from heat.
4. Add Rodelle Pure Vanilla Extract and mix until well incorporated. Allow to cool completely before use.

For Whipped Cream Cheese Frosting

1. In a stand mixer with whisk attachment add heavy whipping cream and 1 tbsp granulated sugar. Whip until thick with stiff peaks form. Transfer to a separate large bowl
2. Switch to paddle attachment and add softened cream cheese and Rodelle Pure Vanilla Extract to stand mixer. Beat until smooth.
3. Slowly add powdered sugar, ½ cup at a time, and beat until mixture is smooth with no visible lumps.
4. Add 1 cup of cream cheese mixture to whipped cream and gently fold until incorporated. Add remaining cream cheese mixture and continue to gently fold until smooth and well incorporated.

Optional:

For Orange Rosemary Simple Syrup

1. In a medium saucepan, add orange rinds, sugar, rosemary sprig, and water. Place on medium heat and bring to a simmer.
2. Simmer until liquid becomes syrupy, for about 12-15 minutes, and takes on a slightly orange hue.
3. Strain syrup into a jar, discard rosemary sprig and reserve candied oranges rinds.
4. Rinds can be kept in syrup and used as garnish or eaten alone.

For Sugared Cranberries

1. In a small saucepan, add cranberries and simple syrup. Warm gently and carefully stir until cranberries are fully coated.
2. Remove cranberries from syrup and spread out on wire rack to dry slightly just until tacky to the touch.
3. Add granulated sugar to a bowl and gently toss cranberries in sugar until fully coated.
4. Return cranberries to wire rack to dry completely before use.

Assembly

1. Trim tops of cooled cranberry cakes for a flat, level surface. (Optional: Brush cakes with a generous coat of orange rosemary simple syrup.)
2. Slice cakes in half with a horizontal cut to create 4 thin cake layers. On a cake stand or cake board, start with a small swipe of frosting in center. Place first cake layer and cover with a thin crumb coat of cream cheese frosting.
3. Pipe a circular border of frosting inside cake edge. Spread an even layer of cranberry jam inside the frosting border.
4. Place second cake layer over jam and repeat previous steps until fourth layer.
5. Coat cake entirely in a crumb coat, then spread a generous final layer of cream cheese frosting and top with remaining cranberry jam.
6. Decorate as desired. (Optional garnishes: Sugared cranberries, rosemary springs, orange zest, candied orange rinds.)

Tips

• Cool cake and cranberry jam completely before decorating to avoid melting frosting.
  Chill cake before cutting and serving for cleaner slices.
• If syrup on cranberries has dried too much or sugar is not sticking, add cranberries back to warmed syrup briefly. Remove and toss in sugar while still wet. Sugar clumps may need to be sieved out as coating.
• You can absolutely make the cake and freeze ahead of time. Same for the frosting, jam, and syrup. The only thing we recommend not doing too far prior is the sugared cranberries, juice from the cranberries will start dissolving the sugar coating after a few hours.

Note: This recipe was prepared for Rodelle by Darienne Bils from ADM's Culinary Team.