Holiday Cake

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup unsalted butter, room temperature

2 cups sugar

4 eggs, room temperature

2 teaspoons vanilla extract

1 cup milk, room temperature

2 ½ cups fresh or frozen cranberries

Zest of one orange

Orange Cream Cheese Frosting

18 ounces cream cheese, room temperature

1 cup unsalted butter, room temperature

3 teaspoons vanilla extract

1 ¼ cups packed brown sugar

1 ½ tablespoons Grand Marnier or orange juice

3 ¼ cups powdered sugar

Sugared Cranberries

2 cups granulated sugar, divided

12 ounces fresh cranberries

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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
Fold in cranberries and orange zest.
Divide batter into prepared pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
For frosting: Beat cream cheese and butter until smooth. Mix in vanilla, brown sugar, and Grand Marnier (or orange juice). Gradually beat in powdered sugar until fluffy.
For sugared cranberries: Make simple syrup with ½ cup sugar and ½ cup water. Toss cranberries in syrup, then roll in remaining sugar. Let dry until sparkling.
Frost cooled cakes and garnish with sugared cranberries before serving.

Toss cranberries in flour before folding them into batter to prevent sinking.

Orange juice can replace Grand Marnier for a non-alcoholic frosting option.

Unfrosted cake layers can be frozen for up to 2 months.

Sugared cranberries are best within 2 days at room temperature.

This recipe can also be baked as cupcakes (18–20 minutes bake time).