Lemon-Cranberry Cake

Layers of cake, frosting, and fresh cranberry sauce make this a fantastic holiday dessert. But keep a package of fresh cranberries in the freezer so you can make this treat any time of the year.

Ingredients:

• Cake:
• 3   cups all-purpose flour
• 1   tablespoon baking powder
• 1   cup (2 sticks) unsalted butter, at room temperature
• 2   cups sugar
• 4   large eggs
• 3/4  cup milk
• 1/2  cup fresh lemon juice (about 4 lemons)
• 1   teaspoon vanilla extract
• 1   tablespoon grated lemon rind
•  

  Filling:
• 1   bag (12 ounces) whole cranberries
• 1   cup sugar
• 1   tablespoon fresh lemon juice
•  

  Icing:
• 2   large egg whites
• 1 1/2  cups sugar
• 1/8  teaspoon salt
• 1/2  cup water
• 1   tablespoon corn syrup
• 1/2  teaspoon vanilla extract
• 1/2  teaspoon lemon extract
•  

  Sugared cranberries (see Note)
•  

  Thinly sliced lemon, for garnish

   

  Directions:

   

  Cake:

  
  

  1.Heat oven to 350 degrees F. Grease and flour three 9-inch-round cake pans.

  2.In a medium-size bowl, stir together flour and baking powder.

  3.In large bowl, beat butter until smooth. Gradually beat in sugar until fluffy and light colored, 3 minutes. Beat in eggs, one at a time.

  4.In a measuring cup, whisk together milk, lemon juice and vanilla.

  5.On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour. Stir in lemon rind. Divide batter evenly among prepared pans.

  6.Bake in 350 degree F oven until tops spring back when lightly pressed, 25 minutes. Let cake layers cool in pans on rack 10 minutes. Invert cakes onto rack; remove pans. Let cool.

   

  Filling:

  
  

  1.In saucepan, combine cranberries, sugar and lemon juice. Bring to simmering over medium-high heat; cook, stirring, until berries pop and mixture thickens slightly, 5 minutes. Scrape into sieve over bowl; press through sieve, discarding seeds and solids. You should have 1 cup filling. Let cool to room temperature.

   

  Icing:

  
  

  1.In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup. Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluffy (soft, shiny peaks), about 7 to 9 minutes. Remove pan from heat. Add extracts; beat until very thick, 1 minute.

  2.Place one cake layer on serving plate. Top with half the filling, leaving 1/2-inch border around edge. Top with 3/4 cup icing. Repeat with second cake layer, remaining filling and 3/4 cup icing. Top with remaining cake layer. Spread remaining icing over sides and top of cake. Garnish with sugared cranberries and lemon slices just before serving, if desired. Makes 16 servings.

   

  Source:  recipe.com

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg