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Dreaming-of-a-White-Christmas Cake




Source of Recipe


Internet


List of Ingredients




¾ cup Butter
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
2 ½ teaspoons baking powder
3 eggs
½ teaspoon salt
2 teaspoons vanilla
1 cup milk
1 tablespoon finely shredded orange peel
¼ cup orange liqueur
¼ cup coarsely chopped slivered almonds, toasted
12 ounces sweet orange marmalade
Créme Fraiche Frosting - See below


Recipe



*Decorate with fresh springs of fresh rosemary and fresh frozen cranberries dusted with sugar. Lightly brush rosemary with corn syrup then sprinkle with white sugar and roll frozen cranberries in sugar just before placing on frosted cake.

1. Let butter, eggs, and milk stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour three 8x1 ½ or 9x1 ½ - inc round baking pans, set aside. In a medium bowl combine flour, baking powder, and salt. Set aside.

2. In a large mining bowl beat butter with an elctric misxwer on mdeium to high speed for 30 seconds. Gradually add the 1 ¾ cups granulated sugar, beating on medium speed until well combined. Geat on medium speed for 2 minutes more. Add eggs, one at a time, beating after each. Beat in vanilla. Combine the milk and orange kiqueur. Add flour mixture and milk mixture alternately to beaten mixture, beating on low speed after each addition just until combined. (Batter may appear curdled after each addtion of milk). Fold in orange peel. Pour in prepared pans; spread evenly.

3. Back 8-inch cakes for 20 to 25 minutes or 9-inch cakes for 15-18 minutes or until a toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.

4. To assemble, place one cake on a serving plate. Top with the cranberrry sauce. \Top with another cake. Stir together orange marmalade and almonds. Spread over second cake layer. Top with third cake layer. Frost top and side of cake with Créme Fraiche Frosting. Store, covered, in the refrigerator for up to 24 hours.

5. Before serving, if desired, brush rosemary sprigs with corn syrup, then sprinkle with coarse white sugar. Roll frozen cranberries in granulated sugar. Garnish plate with additional sprigs or rosemary and cranberries if desired.

Créme Fraiche Frosting
1 (8-ounce) carton créme Fraiche
1 cup whipping cream or sour cream
¾ cup sifted powdered sugar

Combine above ingredients in a bowl and beat with an electric mixer on medium speed until mixture thickens and holds soft peaks.

Makes 3 cups.