Adapted from Bake Decorate Celebrate!
2 cans (16 oz. ea.) jellied cranberry sauce
2 packages (18.25 oz. ea.) white cake mix (no pudding added)
1/2 c. fresh orange juice
1/2 c. fresh lime juice
4 tablespoons grated orange zest
2 tablespoons grated lime zest
4 eggs
Preheat oven to 350°. Lightly spray three 8-in. round cakes pans with vegetable pan spray; set aside.
In large bowl, combine cranberry sauce, cake mixes, orange and lime juice, orange and lime zest and eggs. Mix according to directions on box. Pour approximately 3-2/3 cups batter into each prepared pan.
Bake for 45-50 minutes, rotating pans in oven at least once, until cakes test done. Cool in pans 10 minutes; remove from pan and cool completely.
Makes 3 - 8” layers (about 11 cups batter)
orange-lime buttercream
1/2 c. solid vegetable shortening
1/2 cup (1 stick) butter, softened
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon lime zest
4 c. sifted confectioners' sugar (approx. 1 lbs)
additional orange juice or milk
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Makes about 3 cups icing
2 packages (18.25 oz. ea.) white cake mix (no pudding added)
1/2 c. fresh orange juice
1/2 c. fresh lime juice
4 tablespoons grated orange zest
2 tablespoons grated lime zest
4 eggs
Preheat oven to 350°. Lightly spray three 8-in. round cakes pans with vegetable pan spray; set aside.
In large bowl, combine cranberry sauce, cake mixes, orange and lime juice, orange and lime zest and eggs. Mix according to directions on box. Pour approximately 3-2/3 cups batter into each prepared pan.
Bake for 45-50 minutes, rotating pans in oven at least once, until cakes test done. Cool in pans 10 minutes; remove from pan and cool completely.
Makes 3 - 8” layers (about 11 cups batter)
orange-lime buttercream
1/2 c. solid vegetable shortening
1/2 cup (1 stick) butter, softened
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon lime zest
4 c. sifted confectioners' sugar (approx. 1 lbs)
additional orange juice or milk
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Makes about 3 cups icing
No comments:
Post a Comment