Orange Cake With Cranberry Filling Recipe

How to make it

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• Preheat oven to 350 degrees. Grease and flour 3 (9 inch) cake pans.
• In a large bowl, beat at medium speed with electric mixer until creamy. Gradually add sugar beating until fluffy. Beat in orange extract and orange zest.
• In a small bowl, combine cake flour, baking powder, and salt, sift twice. Add flour mixture to butter mixture. Gently fold in beaten egg whites.
• Pour batter evenly into prepared pans, and bake 20-23 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Remove cakes from pans and cool completely on wire racks.
• Spread on-third of Orange Cranberry filling between each cake layer. Spread Orange Cream Cheese Frosting on side and top of cake. Pipe remaining frosting around top of cake, if desired. Spread remaining orange-cranberry filling over top of cake. Store in refrigerator.
• Orange-Cranberry Filling (makes 1 1/2 cups)
• 1 (16 oz) can whole-berry cranberry sauce
• 2 TB orange-flavored liqueur
• 1 TB sugar
• In a small saucepan, combine cranberry sauce, orange-flavored liqueur, and sugar. Bring to a simmer over medium heat, stirring constantly, 12 minutes or until thickened.
• Orange Cream Cheese Frosting (make about 4 cups)
• 1 (8 oz) package of cream cheese m softened
• 1/2 cup butter, softened
• 2 TBS orange-flavored liqueur
• 1 TBS orange Zest
• 6 cups confectioners' sugar
• In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add liqueur and zest, beating until combined. Gradually beat in confectioners' sugar until smooth.