Recipe

Elaines Cranberry Mandarin Layer Cake Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago A lovely dressed-up white cake, further jazzed up with cranberries, mandarin sections. lemon and lime zest... a sure HIT for your dessert tonight! Prep:20m Cook:45m Servings:8	Chefelaine
	easy delicious satisfying

2nd layer

batter

prepared pans

ready 2 bake

baked

1st layer

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Ingredients

4 cups cake and pastry flour

1/2 cup white sugar, OR 1/4 cup Stevia

STEVIA is a natural substitute; an herb that when dried and ground into powder, tastes EXACTLY like sugar, but without its harmful effects for those who must observe sugar restrictions.

2 eggs

1/3 cup olive or canola oil

1 tsp pure vanilla extract

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup water (you may add a little more if the batter is too dry)

3 tbsp butter

1 1/2 cups cranberries or cranberry sauce, preferably unsweetened

3 mandarin oranges, sectioned

2 tsp ground coriander seeds

3 cups whipped cream (made with REAL whipping cream)

For sugar-restrictive diets, sweeten this with 1 1/2 tsp Stevia.

For non-restrictive, use 1 tbsp white sugar

another tsp pure vanilla extract (for the whipped cream topping)

2 tbsp lemon zest

2 tbsp lime zest

Directions

Combine all dry ingredients.

Add the eggs,beating in thoroughly one at a time

Add vanilla

Add the oil

Add the water and butter

Add 1/2 cup cranberries

Add one mandarin orange, sections minced or pureed

Combine well.

Preheat oven to 350*F

Prepare two 9 " round cake pans by buttering and flouring, shaking off excess flour

Bake for 40-45 minutes or until golden brown, and a toothpick inserted into the center of the cakes comes out clean

Cool in the pan on wire rack

When completely cool:

Whip the cream, adding the sugar (or Stevia) and vanilla until stiff peaks form

Ice the cake with this, both layers

To the first layer, spread a generous portion of cranberry and mandarin, then sprinkle with half of the lemon and lime zest.

Put the top layer on, and cover top entirely with a generous portion of cranberry.

Cover the entire cake with the remaining whipped cream.

Garnish with mandarin sections, and sprinkle the remaining lemon and lime zest on top.

NOTE:

This recipe will produce a DENSE, but RICH cake, smooth in flavor, and not too sweet. The fruit addition sweetens it perfectly, along with the heavy whipped cream. Please be aware this cake will NOT brown much, so don't think it is under-baked when you remove it from your oven!

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