Serves: 11
Total Calories: 517
Grease and flour 2 (8-inch) cake pans. Cook cranberries with walnuts in water until skins pop and berries are soft. Cool. Cream butter and sugar; add eggs, food coloring, and orange rind. Sift together flour, baking soda, salt, and cocoa. Add vinegar to buttermilk. Mix sifted ingredients alternately with buttermilk into the egg mixture. Fold in cranberries and walnuts mixture. Bake at 325° for 25–30 minutes. Cool and frost.
Frosting:
Mix flour and sugar in saucepan. Whisk in milk and cook until thickened. Cool. Cream butter and cream cheese until smooth. Beat in flour mixture and vanilla. Chill until cake is cool. Beat occasionally until thick enough to spread.
This Cranberry Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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