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Cranberry Orange Holiday Cake

Name: Cranberry Orange Holiday Cake
Prep time: 15 min
Total time: 45 min
Cuisine: Cakes, Holiday Recipes
Ingredients: For the cake:; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 eggs, separated into yolks and whites; ½ cup salted butter, softened; 1 cup Splenda® Magic Baker™ Sweetener; 1 tablespoon pure vanilla extract; 1 cup low-fat buttermilk; 1 orange, zested; ½ cup fresh or frozen cranberries; ⅓ cup stevia-sweetened white chocolate chips, optional; For the cream cheese frosting:; 2 cups Splenda® Magic Baker™ Sweetener; 2 teaspoons cornstarch; 4 ounces cream cheese, softened to room temperature; 4 tablespoons unsalted butter, softened to room temperature; 1 teaspoon pure vanilla extract

Makes 14 Servings Calories 210 Prep Time 15 minutes Total Time 45 minutes Made with Splenda® Magic Baker™ Sweetener

Ingredients

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 eggs, separated into yolks and whites

½ cup salted butter, softened

1 cup Splenda® Magic Baker™ Sweetener

1 tablespoon pure vanilla extract

1 cup low-fat buttermilk

1 orange, zested

½ cup fresh or frozen cranberries

⅓ cup stevia-sweetened white chocolate chips, optional

For the cream cheese frosting:

2 cups Splenda® Magic Baker™ Sweetener

2 teaspoons cornstarch

4 ounces cream cheese, softened to room temperature

4 tablespoons unsalted butter, softened to room temperature

1 teaspoon pure vanilla extract

Nutrition Info Per Serving

Serving Size: 1 slice (1/14 cake)

Calories	210
Total Fat	13g
Saturated Fat	8g
Cholesterol	65mg
Sodium	280mg
Total Carbs	60g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	4g

Instructions

To make the cake:

Preheat oven to 350ᵒF. Prepare two 8-inch cake pans by spraying lightly with nonstick cooking spray and sprinkle with flour. Gently shake, tap and tilt cake pans until there is a light coating of flour all the way around. Turn the cake pan over to shake out excess flour.
In a bowl, whisk together flour, baking powder, and salt. Set aside. In another bowl, beat egg whites until stiff peaks form. Set aside.
In a medium-sized bowl, beat butter about 1 minute until creamy and light yellow in color. Add Magic Baker Sweetener and cream together by beating another minute. Then beat in egg yolks, vanilla, buttermilk and orange zest.
Alternate adding in the dry ingredients and the milk mixture to the bowl. Add about 1/3 of each at a time, beginning with the dry ingredients, and scraping down sides of bowl as you go. Make sure mixture is mixed well, then very gently fold in stiff egg whites. Fold in cranberries.
Divide batter evenly into prepared cake pans, smoothing batter out on top. Cover each cake pan with foil. Bake for 25 minutes covered, and 10 minutes uncovered. Insert a toothpick into the center to be sure it comes out clean. Remove and set aside to cool. When slightly cooled, remove cakes from pan and set aside to cool completely on a wire rack.

To make the cream cheese frosting:

First, turn Magic Baker Sweetener into a powdered sweetener by adding it and the cornstarch to a blender. Blend for 10 – 15 seconds. Sweetener should look powdery and light. Set aside. In a medium bowl, beat cream cheese and butter together until soft and creamy. Beat in powdered sweetener slowly. If mixture is too thick, add a tablespoon or two of liquid (either milk, nut milk, or cream); if mixture is too thin, add a little more sweetener.
When cakes are cooled, add one cake to a holiday cake stand, turning it upside down when putting it on the stand. Smooth a layer of frosting over the cake, starting from the middle and gently working your way out. Add the second layer on top, again placing it top side down.
Gently smooth frosting all around sides and on top of cake. Decorate with orange zest and cranberries. Enjoy this festive treat!