Cranberry Meringue Cake

A 2-layer cake, flavored with mace and citrus peels, is filled with a thickened cranberry-cognac mixture and spread with meringue.

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Ingredients:

• Cake:  
• 2 cups sifted flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tsp ground mace
• 1 Tbsp grated orange zest
• 1 tsp grated lemon zest
• 2/3 cup butter-flavored shortening
• 1 1/3 cups granulated sugar
• 3 large eggs (at room temperature)
• 2/3 cup milk (at room temperature)
• Jelled Whole Cranberries:
• 4 cups fresh cranberries
• 2 cups sugar
• 1/2 cup water
• 1/4 cup cognac
• 1/4 tsp salt
• 1 Tbsp cornstarch
• 1 Tbsp water
• Grated zest of 1 lemon
• Meringue:
• 1/4 tsp salt
• 3 large egg whites
• 6 Tbsp superfine sugar
• 1/2 tsp pure vanilla extract
• Whole cranberries and mint leaves for garnish

Method

Cake: Preheat oven to 375 degrees. Sift together first 4 ingredients and set aside. Combine next 3 ingredients. Gradually beat in sugar. Beat in eggs, one at a time. Add flour mixture alternately with milk, beginning and ending with flour, and beating at low speed after each addition just until combined. Turn batter into 2 well-greased & lightly floured, 8-inch round layer-cake pans. Bake 30 minutes or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes, then remove. Place cakes on wire racks and let cool completely. Prepare Jelled Whole Cranberries: Wash cranberries. Place in saucepan with sugar, 1/2 cup water, cognac and salt. Cover. Bring to boiling; cook 8 minutes or until skins pop. Blend cornstarch with the Tablespoon of water. Add to cranberries; cook until bubbly. Cook 1 minute more. Remove from Heat; stir in lemon peel; cool completely. To finish the cake, Prepare Meringue: Add salt to egg whites. Beat until soft peaks form when beater is raised. Beat in sugar, 1 TBSP at a time. Continue beating until stiff peaks form when beater is raised. Beat in vanilla extract. Spread the cooled Jelled cranberries between cake layers. Place cake on a cookie sheet and spread top and sides with Meringue, building the meringue up around the edge to form a "cradle" for cranberries. Bake in 375 oven 10 to 15 minutes or until meringue has lightly browned. Cool. Sprinkle whole cranberries over top of cake and garnish with mint leaves.

Notes: This is a very pretty addition to your holiday celebration.

Number of servings: 8-10

Submitted By: dnoel1724467
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