Cranberry Layer Cake

Directions

To make the cranberry filling:

1. Combine cranberries and 1 cup water in a blender or food processor. Blend until completely smooth. Press mixture through a fine mesh sieve if desired, discard seeds and solids.
2. Combine pureed cranberry mixture, orange zest, orange juice, and sugar in a medium saucepan. In a separate small bowl, stir together corn starch and 2 tablespoons water. Add the corn starch mixture to the pan and whisk until combined.
3. Cook over medium heat until thickened and mixture bubbles, about 10 minutes, stirring occasionally. Remove from heat. Let the cranberry filling cool for about 10 minutes and then transfer to a bowl. Cover the filing with plastic wrap, pressing so that it touches the surface of the filling. Refrigerate for 4-6 hours or overnight.
4. You should have about 2 cups of cranberry jelly. The cake layers will use 1 cup, the frosting will have ½ cup, and the remaining ½ cup will be used between the cake layers.
5. You can make this cranberry jelly 1-2 days in advance and store covered in the refrigerator.

To make the cake:

1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
2. Whisk together flour, baking powder, ground cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer (or a large bowl with an electric mixer), cream shortening and sugar on medium speed until light and fluffy, 1-2 minutes.
4. Add homemade cranberry filling and vanilla extract; mix well. Add egg whites and mix until combined.
5. Add half of the flour mixture and half of milk; mix until ingredients are just incorporated. Repeat with second half of flour and milk. Mix well until combined.
6. Divide batter evenly between cake pans. Bake for 25 to 28 minutes or until cakes are and set in the center. Test by inserting a toothpick into the center of each cake layer. If it comes out clean or with one or two crumbs, they’re done.
7. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

To make the frosting:

1. Cream butter on medium speed with an electric mixer. With mixer running, add shortening in chunks.
2. Add cranberry filling, vanilla, and cream. Mix well, scraping the sides of the bowl as necessary.
3. Add half of the powdered sugar and mix until well blended. Repeat with second half of powdered sugar and mix for 1 minute.

Assembly:

1. When cakes are cool, use a serrated knife to remove domed cake tops if necessary to create level cake layers.
2. Place one cake layer on a cake plate or stand. Spread a thin layer of frosting over the top and then pipe a border around the top of the cake layer. Spread ½ cup cranberry jelly inside the frosting border.
3. Place the second cake layer on top, with the leveled top facing down. This way the bottom of the cake layer is facing up and it creates a nice and flat top for the cake.
4. Cover the cake in a thin crumb coat of frosting and then refrigerate for 20 minutes. Remove the cake from the refrigerator and cover with remaining frosting, adding piped decorations if desired.
5. Store covered at room temperature or in the refrigerator until ready to serve. Garnish with sugar cranberries and sugar rosemary just before serving.