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Lemon-Cranberry Cake




Source of Recipe


Internet


List of Ingredients




3 cups all-purpose flour
1 T baking powder
1 C (2 sticks) unsalted butter, at room temp.
2 C sugar
4 large eggs
3/4 C milk
1/2 C fresh lemon juice (about 4 lemons)
1 t vanilla extract
1 T grated lemon rind

Filling:
1 bag (12 ounces) of whole cranberries
1 C sugar
1 T fresh lemon juice Icing:
2 Large egg whites
1 1/2 C sugar
1/8 t salt
1/2 C water
1 T corn syrup
1/2 t vanilla extract 1/2 teaspoon lemon extract

For Garnish: Sugared cranberries & thinly sliced lemon



Recipe



Cake: 1). Heat oven to 350. Grease and flour three 9-inch round cake pans. 2). In a medium sized bowl, stir together flour and baking powder. 3). In a large bowl, beat butter until smooth. Gradually beat in sugar until fluffy and light colored, 3 minutes. Beat in eggs, one at a time. 4). In a measuring cup, whisk together milk, lemon juice and vanilla. 5). On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour. Stir in lemon rind. Divide batter evenly among prepared pans. 6). Bake in 350 oven until tops spring back when lightly pressed, 25 minutes. Let cake layers cool in pans on rack 10 minutes. Invert cakes onto rack; remove pans, let cool.

Filling: 1). In saucepan, combine cranberries, sugar and lemon juice. Bring to simmering over medium-high heat: cook, stirring until berries pop and mixture thickens slightly, 5 minutes. Scrape into sieve over bowl; press through sieve, discarding seeds and solids. You should have 1 cup of filling. Let cool to room temp.

Icing: 1). In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup. Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluff (soft shiny peaks), about 7 to 9 minutes. Remove pan from heat. Add extracts; beat until very thick, 1 minute. 2). Place one cake layer on serving plate. Top with half the filling, leaving 1/2 inch border around the edge. Top with ¾ cup icing. Repeat with second cake layer, remaining filling and 3/4 cup icing. Top with remaining cake layer. Spread remaining icing over sides and top of cake. Garnish with sugared cranberries and lemon slices just before serving if desired.

Note: to sugar cranberries: place ¼ cup refrigerated pasteurized egg white in small bowl. Dip cranberries in egg white, then into ¼ cup granulated sugar to coat. Place on waxed paper and let stand until dry.