Okay I give up. I am in full Christmas holiday mode and I just can’t hide it any longer! It’s been a couple of weeks of working on festive recipes, pinning ideas on Pinterest and trying to decipher my kids’ Santa list (which might as well be written in another language – no idea what half the toys they want even are).
So instead of sensibly saying “it is still November” I have embraced the whole shebang and put twinkly lights in the living room, festive candles on the mantle and even some Christmas tunes on the playlist. Whether this means I have peaked too soon and will be wanting to run an hide in December remains to be seen…
I had some leftover fresh cranberries from making cranberry sauce earlier this month and so this Festive Cranberry, Orange and Walnut Layer Cake idea was born. I wanted this to be the blog’s anniversary recipe (Supergolden Bakes turns 3 on December 1st! ) but when I decorated the cake today everything went slightly pear shaped. So I decided to post the recipe now and make something else special for the blog’s birthday. Maybe something other than a cake for once. Any ideas or requests, leave a comment below : )
I baked this in 15cm/6in tins but the layers are really quite deep. You can bake in 9 inch tins – the layers will be slightly thinner. The frosted cranberries are simply gorgeous and so festive but just there for decoration – they are too tart to eat so make sure you remove them before serving the cake (to children especially – they think it’s candy). Instead of the cranberries you could use caramelised orange or clementine slices which are equally pretty and actually edible. Or a combination of the two!
If you are making Uk/US conversions this table might prove useful.
Festive Cranberry, Orange and Walnut Layer Cake
Ingredients
- For the cake
- Dry ingredients
- 350 g | 12.3oz | 2¾ cups plain all purpose flour
- 330 g | 11.6oz | 1⅔ cups caster sugar
- 60 | 2oz | 1/3 cup walnuts ground to a powder
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- pinch ground cardamom
- 1/2 tsp salt
- ––––––––
- 3 large eggs
- 200 g | 7oz | ¾ cup + 1 heaped tbsp cold unsalted butter cubed
- 200 ml | 7fl oz | ¾cup + 2 tbsp whole milk + 2 tbsp fresh orange juice
- 140 g | 5oz | just over 1 cup fresh cranberries halved if big + 1 tbsp flour
- 1 tsp vanilla extract
- zest of 1 orange
- For the frosting
- 500 g | 1lb 2oz | 2 cups full fat mascarpone
- 200 g | 7oz | 3/4 cup whipping cream
- 200 g | 7oz | 2 cups icing powdered sugar
- 1 tsp vanilla extract
- about 1/2 jar cranberry sauce to fill
- handful fresh cranberries to decorate
- 1 tbsp egg white + 1 tsp sugar
- granulated sugar to frost the cranberries
Instructions
- Preheat the oven to 180C (350F). Grease and line your cake tins. Dust with flour.
- Grind the walnuts to a fine powder in a food processor or blender.
- Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
- Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs.
- Add the eggs, one by one, mixing well after each addition and scraping the sides of the bowl as needed.
- Gradually add the milk, vanilla extract and orange zest and beat together on low speed.
- Once the milk has been incorporated, increase the speed and mix together for a few minutes, stopping the mixer and scraping the sides of the bowl as needed.
- Toss the cranberries in the flour to coat, then fold into the batter.
- Divide the batter between the prepared tins and level. Bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean and the tops are firm and springy. Cool completely before frosting. You may need to level the layers before assembling the cake.
- Whip the mascarpone, vanilla and icing sugar on low speed until combined. Increase the speed and beat together until smooth.
- Gradually add the cream and whip until the frosting is smooth and you have firm peaks. Take care not to over whip. Transfer the frosting to a piping bag fitted with a plain round tip.
- Pipe a ring of frosting around the rim of the bottom layer and fill the centre with cranberry sauce. Top with the second layer and repeat. Add the final layer.
- Smooth some frosting over the top and sides of the cake. Leave some of the cake showing through to achieve the 'naked' cake look, or do a crumb coat then chill the cake, then add another layer of frosting and smooth over the cake.
- Use a fork to whisk 1 tbsp egg white with 1 tsp of sugar until frothy. Brush over the fresh cranberries and leave to dry slightly. Sprinkle with granulated sugar to achieve the 'frosted' look. Arrange over the top of the cake (do not eat!).
Notes
This conversion table might be useful https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table
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Marnee says
Made this yesterday. Turned out fantastic as all your recipes do. Thank you for such great cakes Lucy.
Brianna says
Lovely cake! I was looking to make this cake and I was wondering if you had the conversions in cups?
Lucy Parissi says
Sorry for late reply – I have updated the recipe as best I can. This conversion table might also be useful https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table
Brianna says
Absolutely lovely! Looking to make this cake and I was wondering if you knew the conversions in cups.
Lucy Parissi says
Hi Brianna – will look into it for you
Olga says
This is exactly what I would love to serve after Christmas dinner. Could I double this recipe and use three 9 inch cake pans? Unfortunately the 6 inch is too small for the amount of people that are coming for dinner. Thanks so much!
Lucy Parissi says
I think you can make this recipe as is in three 9inch pans – I think I should have put 4×6 inch pans so that’s my mistake (and thanks for pointing it out). I have amended the recipe to reflect this.
Alison says
I have just got round to making this cake – but am confused as to the quantity of cranberries needed. 140gms is only 5oz. Which should it be? Help!!
Lucy Parissi says
Hi Alison – you are totally right my conversion was off. It is 5oz of fresh cranberries in the cake plus a handful more to decorate. Sorry for the confusion and thanks for pointing that out. I have corrected the recipe. 😳
Alison says
Thank you so much for the quick reply Lucy! I had all the ingredients measured out and am making this cake for a friend’s birthday tomorrow. I will let you know how it goes. But all looking good so far!
Anastasia says
Made this today to bring for a Christmas dinner tomorrow, turned out just beautiful!! I also soaked fresh cranberries in simple strip overnight before coating them in sugar, so now they’re edible and quite delicious:) Thanks for the recipe!
Lucy Parissi says
Great idea with the cranberries!! So glad the cake the cake turned out well and Merry Christmas!
Nicole says
What a gorgeous, perfect winter cake! The flavors, the way it's decorated–everything!
Kate Glutenfreealchemist says
Another beautiful cake Lucy. Happy blogiversary x
Angela Field says
This is just beautiful Lucy. I wasn't feeling particularly festive yet, as I haven't really got around to any Christmas shopping or anything. However this cake and your cocktail post have certainly got me in the mood.
Well done on this cake! x
Alida @mylittleitaliankitchen says
Absolutely wonderful! This cake makes me dream of wonderland 🙂
Beautiful, beautiful!
Nadia's Healthy Kitchen says
Oh my!! This looks stunning Lucy! You can tell a lot of love went into making this 😀 Wish I could try it! I've not had cake in absolutely ages so right now this looks like heaven to me!! 😛
Unknown says
Stunning cake and photography as always! Happyblogiversary
[email protected] says
Wow!! This is one beautiful cKe Lucy! And I'm sooooo with you- the festive season is definitely in full swing with us too!
Hannah Hossack-Lodge says
This is a truly beautiful cake (you know I've got a thing for small, tall cakes…) and it sounds like it tastes amazing to boot; a gorgeous combination of flavours! Your photos are so festive too, I love the twinkly lights in the background 🙂 x
Roz Goodgame TheFoodieCoupleBlog says
those frosted cranberries make the whole thing look so stunning! gorgeous cake
belleau kitchen says
oh yes! I am right there with you sister, although I have decided that I am not posting anything officially christmassy until the 1st (how brave of me…) and the decs won't come out until the weekend of the 4th probably! Stunning cake. Adore the frosted cranberries, they're beautiful x
Kavey says
I've not decorated yet but only because I've hardly had any free time at home but I will soon! I'm loving the small tall cake style! Looks wonderful.
Munchies and Munchkins says
I love the frosted cranberries – it was on one of the Jamie Oliver mags covers recently and I wondered if it would be fiddly but you made it sound straightforward so I think I'll give it a whirl. Your cake looks superb by the way and your photos are incredible as always..makes me want to take a bite.
Lucy Parissi says
I feel the festive pull earlier every year! It's being a food blogger not to mention working right on Oxford Street and seeing everything twinkly and decorated from beginning of November.
[email protected] says
I am still holding out on the Christmas stuff but I did have an eggnog latte at Starbucks today and if I am completely honest it's my 3rd one this season. 😉 I am planning my Christmas baking though and can't wait to decorate the house! I love this cake, Lucy, so cheery and bright just like a good Christmas cake should be!! Lovely photos!!