Ingredients
1/4 cup butter, softened2 cups sugar2 teaspoons vanilla extract4 cups plus 2 tablespoons cake flour, divided2 tablespoons baking powder1 teaspoon salt2 cups 2% milk4 cups fresh or frozen cranberriesFROSTING:2 packages (8 ounces each) cream cheese, softened3/4 cup butter, softened4 cups confectioners’ sugar2 tablespoons tangerine or orange juice1/2 teaspoon grated tangerine or orange zestOptional toppings: Sugared cranberries, candied tangerine or orange slices and red sprinkles
Preparation
Line the bottoms of 2 greased 8-in. square or 9-in. round baking pans with parchment; grease paper. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in vanilla.
In another bowl, mix 4 cups flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. In a large bowl, toss cranberries with remaining flour; fold into batter.
Transfer to prepared pans. Bake at 400° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove parchment. Cool completely.
For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar, tangerine juice and zest. Spread between cake layers and over top and sides of cake. Refrigerate, covered, until serving.
If desired, top with sugared cranberries, candied tangerines and sprinkles.
