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Serves: 0
Total Calories: 6,890

4 cups cranberries fresh, picked over and washed
1 1/3 cups sugar
1 cup egg white (7 or 8 eggs)
1/2 teaspoon cream of tartar
2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 eggs yolk
3/4 cup water cold
2 teaspoons vanilla extract
2 teaspoons lemon peels grated or orange rind
* Part two.
1 pint cream
2 tablespoons sugar
2 teaspoons vanilla extract

Preheat oven to 325° F. Grease and dust with sugar, 2 8-inch square baking pans. Evenly distribute 2 cups cranberries in bottom of each evenly sprinkle 2/3 cup sugar over each. Tightly cover with foil and bake for 30 minutes cool after removing foil.

In large bowl of mixer, beat egg whites and cream of tartar until soft peaks form. Set aside. Sift dry ingredients into large bowl. Add oil, yolks, water, vanilla and rind beat until smooth. Fold in whites. Pour batter over cooled cranberries.Bake at 325° F for 30 minutes then increase to 350° F for 5 to 10 minutes. Let cakes sit for 10 minutes. Turn out onto cake racks to finish cooling. Prepare the following frosting:

Cream Chantilly:
*For Creme Chantilly: Beat cream, sugar and vanilla in a chilled bowl until soft peaks form. Frost cakes separately or join as one 2-layer cake. If desired use a pastry bag to pipe a few rosettes around the top and base of the cake(s).

Note: This cake does not need any adjustments for high altitude.

Nutritional Facts:

Total Calories: 6,890
Calories from Fat: 2,400

More Recipes from the Holiday Cookbook Cookbook:
Apricot Refrigerator Cake
Cranberry Upside Down Cake With Creme Chantilly
Gingerbread Boy Cake Pan
Glazed Almond Cake
Holiday Almond Cakes
Icing Glaze
Orange Cake
Plum Pudding Cake Mix