Healthy Cranberry Layer Cake Recipe 

Here is a holiday cake that looks amazing and is absolutely scrumptious!! 

I am never sure how to use cranberries, with this recipe Mary Beth is making sure I will use them in cake.  I really can not think of a better way to start my cranberry journey!!

Healthy Cranberry Layer Cake Recipe  

 White Cake: 

Ingredients: 

• 6 Tablespoons salted butter 
• ⅔ cup coconut oil (melted) or oil of your choice 
• 2 cup xylitol or organic evaporated cane sugar 
• 1 teaspoon vanilla extract 
• 2 ⅔ cups Prairie Gold Flour 

• 1 Tablespoon baking powder 
• 1 teaspoon Himalayan salt 
• 1 cup almond milk or milk of your choice (room temperature is best) 
• 6 large egg whites (room temperature) 

Instructions: 

1. Preheat oven to 350°F and prepare three 9 inch round cake pans by greasing the inside of the pans with butter and coating with a light coat of flour. Shake out excess flour. 
2. In a medium bowl, mix butter with a mixer on medium-low speed until butter is creamy.  
3. Add the xylitol and oil. Beat until all the ingredients are well blended and creamy. 
4. Scrape down the sides and the bottom of the bowl then stir in the vanilla extract. 
5. In a separate bowl, whisk together your flour, baking powder, and salt. 
6. Measure out the milk. 
7. With your mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is completely combined before adding the next. 
8. Pause occasionally to scrape down the sides and the bottom of the bowl.    
9. In a separate bowl combine the egg whites and using a hand mixer beat on high speed until the egg whites form stiff peaks. 
10. Using a spatula, gradually fold the beaten egg whites into the batter. Take care to scrape the sides and bottom of the bowl so the ingredients are well combined, be careful not to over-mix.   
11. Divide the batter evenly between the prepared cake pans. 
12. Bake in preheated oven for 20 minutes or toothpick inserted in the center of the cake comes out clean. For best results, rotate the pans halfway through baking to ensure even baking. The cake will be in a light golden brown when done. 
13. Remove from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.  
14. Allow to cool completely before assembling and covering with Fluffy Orange Buttercream Frosting. 

Fluffy Orange Buttercream Frosting 

Ingredients: 

• 1 cup salted butter (softened) 
• 2 (8 oz) packages cream cheese 
• ¼ teaspoon salt 
• 1 lb. Powdered Healthier Option Sweet Mix (or powdered sugar your choice) 

• 6 Tablespoons freshly squeezed orange juice 
• 1 teaspoon vanilla extract 
• 1 cup heavy whipping cream 

Instructions: 

1. Beat butter, cream cheese, and salt on medium speed until creamy, (approximately 1 to 2 minutes).  
2. Gradually add powdered sugar alternately with orange juice. Beat on low speed until well blended and smooth after each addition.  
3. Stir in vanilla extract.  
4. In a separate bowl, beat heavy whipping cream on medium speed until it forms a peak. Gradually add to the butter and cream cheese mixture. 

Cranberry Filling 

Ingredients: 

• 1 (8 oz) jar cherry jam 
• 1 (8 oz) jar mixed berry jam 
• ¾ cup coconut palm sugar (or sweetener of your choice) 
• ¼ cup fresh orange juice 
• 3 ½ cup fresh cranberries (frozen can be used if thawed) 

Instructions:  

1. In a medium saucepan combine the jams, coconut palm sugar, orange juice, and 3 cups cranberries to a boil over medium heat stirring constantly until cranberries start to pop (approximately 5-6 minutes). 
2. Transfer 1 cup cranberry mixture to a small bowl and stir in the remaining ½ cup of cranberries. (This will be the Cranberry Topping). 
3. Transfer the remaining mixture to a small bowl. Cool both mixtures completely (1 hour). 
4. Cover; chill 8 hours. 

Instructions to assemble the cake: 

1. Place a white cake layer on a serving platter. Spoon 1 ½ cup of Fluffy Orange Buttercream Frosting into a zip-top freezer bag. Snip the 1 corner of the bag to make a small hole.  
2. Pipe a ring of frosting around the cake layer just inside the top edge. Spread the cake layer with half of the Cranberry Filling (without the whole cranberries), spreading to the edge of the piped frosting. 
3. Top with the second layer of cake. Repeat the procedure with the frosting and the remaining Cranberry Filling (without the whole cranberries). 
4. Top with the third layer of cake. Spread the remaining Fluffy Orange Buttercream Frosting over top and sides of the cake.  
5. Pipe a ring of frosting around the top layer just inside the top edge. Spread the Cranberry Topping (with whole cranberries) over the top cake layer. Spread to the edge of piped frosting.  

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