Cranberry Cream Cake (xmas)
Egg whites, at room
CRANBERRY FILLING: 16 oz can whole cranberry sauce 1/2 c cranberry
juice drink 1/2 c sugar
1 c heavy cream, whipped with 1/4 c sugar and 1 t vanilla
Preheat oven to 350F. Grease and flour two 9-inch round cakepans. In
small bowl of mixer, beat egg whites until soft peaks form; add 1/2
cup sugar and beat until stiff. Set aside. Cream butter; add 1/2 c
sugar and beat until fluffy. Sift together dry ingredients. Add to
butter mixture alternately with milk, ending with flour. Fold in egg
whites. Add flavorings.
Divide batter evenly between 2 pans. Bake for about 25 minutes, or
until tester in center comes out clean. Cool 10 minutes; remove from
pans and cool completely. Carefully split each cake horizontally to
form 4 layers.
Filling Preparation: Combine cranberry sauce, juice, and sugar in
saucepan. Bring to a boil over medium-high heat, stirring
constantly; boil for 3 minutes.
Assemble when ready to serve; alternate cranberry filling and whipped
cream, spreading top of bottom layer with cranberries, next layer with
cream third layer with cranberries. Frost top and sides with whipped
cream. Serve immediately or refrigerate briefly. Can alternatively
frost with 7-Minute Frosting (Xmas).
From: Christmas Memories Cookbook Mystic Seaport Members Mystic
Seaport Museum Stores, Inc., 1985
Entered by: Lawrence Kellie Thu 10-17-1996 at 07:25:35
From: Lawrence Kellie Date: 11-11-96 (06:30) Winquest
Pc (342) Home_cooki