"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cranberry Layer Cake Recipe

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This recipe for Cranberry Layer Cake, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Boyington
Added: Thursday, January 15, 2009


1 package (18 1/4 oz) white cake mix
1 1/3 cups water (or 1/2 orange juice-1/2 water)
1/3 cup vegetable oil
3 eggs
1 tbsp. grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1/2 tsp. grated orange peel
3 1/2 cups confectioners sugar
1/4 cup finely chopped walnuts

In a large mixing bowl, combine the first 5 (five) ingredients; mix well. Stir in the cranberries and walnuts. Pour into 2 (two) greased 9 inch round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat cream cheese, butter, vanilla and orange peel until blended. Gradually beat in confectioners sugar. Spread between layers and over top and sides of cake. Sprinkle with walnuts.

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