Orange Almond Cake with Cranberry JamNote: Take the time to make sure all your ingredients are room temperature before you beginmaking your cake batter. This will ensure that proper creaming and mixing is achieved! Orange Almond Cake Yield: two 10” round layers 5 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp fine sea salt 2 cups (1 pound) unsalted butter, at room temperature 4 ½ cups sugar 6 large eggs 2 tsp vanilla extract 1 tsp almond extract zest of 1-2 oranges juice of 1 orange (zest first, then juice!) 2 cups sour cream 1. Preheat the oven to 325°F. Prepare two 10” cake pans with butter and flour. (I alsolike to fit the bottom of the cake pans with a round of parchment paper. Butter and flourthat too.)2. Sift the flour, baking powder, baking soda, and salt together. 3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butterand sugar until light and fluffy. Scrape down the sides of the bowl. 4. Add the eggs, one at a time. Beat well after each addition. Scrape down the bowl. 5. Add in the vanilla, almond, orange zest, and orange juice. 6. Add the dry ingredients in 3 additions, alternating with the 2 additions of sourcream. Make sure mixer is on low so flour will stay in the bowl! Mix until justcombined. Do not over mix. 7. Use a stiff rubber spatula to be sure all ingredients are evenly distributed. 8. Transfer batter into prepared pans. 9. Bake until a cake tester inserted in the center comes out clean. (about an hour)10. Let cool in their cake pans and then invert onto a rack.
Cranberry Jam8 cups fresh or frozen cranberries½ cup sugar (I prefer slightly less sugar. Remove a 1-2 TBSPs if you like your jam on thetart side)zest of about ½-1 orange (depending on size of orange) 1. Combine cranberries and sugar in a pot on your stovetop over medium heat. 2. Cook until sugar is dissolved and until most of the cranberries have softened. 3. Take off heat and add zest orange into cranberries. Stir to combine and place in abowl to cool. Refrigerate until use.Make your favorite vanilla buttercream or whipped cream cheese icing and add a littleorange zest to it.
Assembly1. Once cakes are completely cooled, split layers in half horizontally. You’ll have 4 layerstotal.2. Place bottom layer on cake platter. Using a pastry bag fitted with a large round tip,run a ring of icing around the perimeter of the cake. (this ring will act as a damn tokeep the jam from squishing out as you stack your cake layers.) Spread with desiredamount of cranberry jam.3. Repeat 2 more times. I like to invert the bottom cake layer and use it as the top layer.That gives nice sharp edges to my cakes.4. Ice the outside of your cake with your favorite vanilla buttercream or whipped creamcheese icing. Chill to set the icing.5. Slice and enjoy with a strong cup of tea or coffee or an old fashioned!