Cake
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3 cups
Flour
Dispensers and Storage Options
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1 tbsp.
Baking soda
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1 tbsp.
Cinnamon
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1/4 tsp.
Ground cloves
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1/2 tsp.
Ground nutmeg
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1 tsp.
Salt
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5
Eggs
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9 ozs.
Vegetable oil
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9 ozs.
Buttermilk
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3 cups
Sugar
Dispensers and Storage Options
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1 tbls.
Vanilla extract
Vanilla Selections Options
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1 1/2 cups
Pecans
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2 cups
Golden delicious apples, grated
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1 cup
Dried cranberries
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Glaze
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1 1/2 cups
Sugar
Dispensers and Storage Options
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1 tsp.
Baking soda
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6 ozs.
Buttermilk
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2 tbsp.
Karo corn syrup
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1 1/2 tsp.
Vanilla extract
Vanilla Selections Options
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Icing
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6 ozs.
Butter, room temperature
Thermometer Selection Options
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12 ozs.
Cream cheese
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1 tsp.
Orange extract
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1 tsp.
Orange zest
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3 cups
Powdered sugar
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Equipment List:
Cooking Instructions
Cake:
Preheat oven to 350 degrees.
Mix flour, baking soda, cinnamon, nutmeg, cloves and salt in a bowl. Set aside.
In KitchenAid stand mixer bowl, beat eggs, oil, buttermilk, sugar and vanilla. Add dry ingredients, apples and cranberries. Mix on speed 2 for 1-2 minutes, until well combined.
Divide into two greased 9" cake pans and bake 30-35 minutes, or until toothpick comes out clean.
Glaze:
Combine sugar, buttermilk, soda, butter and corn syrup in a saucepan. Bring to a boil.
Cook 5 minutes, stirring often.
Remove from heat and add vanilla.
Prick warm cake with a bamboo skewer evenly over the surface every 2 inches. Slowly pour warm glaze over cake allowing the cake to soak up the glaze.
Cool cake until glaze is fully absorbed, about 15 minutes. Remove pan and cool completely.
Icing:
In KitchenAid stand mixing bowl, whip butter and cream cheese on speed 7 until fluffy, scraping down bowl as needed.
Add powdered sugar, orange extract and orange zest and mix on speed 1 for 1 minute. Mix on speed 3 for 2 minutes, until fluffy.
Frost cake being sure to place icing between the layers of the 2 cakes.