Combining the refreshing flavors of the citrus with a tart cranberry sauce, this citrus cranberry cake is a delicious twist to the classic holiday desserts!
Today we’re breaking the traditional, just a little bit. Don’t get me wrong, I still love chocolate and peppermint, but a change is good.
Who says a cake has to be round? No one!
Who says a Christmas dessert can’t be a citrus cranberry cake? No one!
Exactly my point! Thank you!
Few weeks ago I got home from the grocery store some beautiful mandarins. After eating like half of them (maybe more) I thought about making a citrus dessert, but wasn’t quite sure what so I poured myself a cup of tea and start thumbing some of my cookbooks until I got to one old collection of holiday recipes from Better Homes and Gardens. Coconut Cranberry Torte.
I know, what’s that got to do with Citrus Cranberry Cake, you may ask. Well except leaving the coconut out, I pretty much kept the recipe and added some more citrus to the cake and on top of the cake.
The cake is a little bit of work, but what layer cake comes together in a jiffy?
First you have to bake the layers in a jelly roll pan. Once the cake is baked the fun begins. With a little patience and a measuring tape you cut the cake in three rectangles and sandwich them with the cranberry sauce you made while waiting for the cake to bake.
Last you dress the cake with a little bit of icing and freshly cut mandarin slices.
The cake turned out amazing!
It’s light and the citrus touch makes it so refreshing! The tart cranberry sauce layers turn this cake into a mouthful of flavors.
The top layer is flooded with the icing and the longer it stays, the juices from the mandarin slices get sucked into the cake making it even more irresistible.
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Post slightly updated from December 2012.
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