Nikki Anderson shared with us her sweet homemade delights and has given us a few of her own personal recipes. This recipe is for what she calls “Santa’s Nice List”, Almond Cranberry Cake with vanilla buttercream.
Read her story as a self-employed home baker here as you enjoy! Happy Holidays!
Santa’s Nice List – Almond Cranberry Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups self-rising flour
- 2 cups sugar
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 cup cranberry sauce
- Fresh cranberries for garnish
- For the cake: Preheat the oven to 375 degrees.
- Grease and flour 2 – 8-inch cake pans.
- Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil.
- Remove from the heat and whisk in the flour and sugar until incorporated.
- Stir in the eggs, sour cream, and almond extract.
- Pour the batter into the prepared pan and bake until golden on top, about 20 minutes.
- Cool the cake in the pan for 20 minutes.
- Make a ring, around 1” thick, of buttercream around the edge of the layers.
- Fill in with cranberry sauce (not too much or it will ooze out), repeat with the next layer, then frost the cake with vanilla buttercream.
- Garnish the top of the cake with fresh cranberries.
- 1 cup unsalted butter, softened to room temperature
- 2 pounds confectioners’ sugar
- 1/4 cup heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- Salt, to taste
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about two minutes.
- Add two pounds (in intervals) confectioners’ sugar, the heavy cream, and vanilla extract.
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for two full minutes.
- Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
- Adjust if needed: You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only one tablespoon at a time, beat together, then taste and add more if desired).
- Use immediately or cover tightly and store for up to one week in the refrigerator or up to three months in the freezer.
- After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again.
- After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.