Cranberry-Orange Olive Oil Cake

Name: Cranberry-Orange Olive Oil Cake
Yield: Serves 10 to 12
Ingredients: 2 2/3 cups (13⅓ ounces; 378 grams), all-purpose flour; 1 1/2 teaspoons, baking powder; 1 1/4 teaspoons, table salt; 4 , large eggs plus 1 large yolk; 2 cups (14 ounces; 397 grams) plus 2 tablespoons, granulated sugar, divided; 1 tablespoon, grated orange zest; 1 1/3 cups, extra-virgin olive oil; 1 cup plus 2 tablespoons, milk; 1/2 cup, Grand Marnier or other orange liqueur, divided; 12 ounces (340 grams; 3 cups), frozen cranberries; 1 cup (7 ounces; 198 grams), sugar; 2 teaspoons, grated orange zest plus ¼ cup juice; 1/4 teaspoon, table salt; 2 , large eggs plus 2 large yolks; 8 tablespoons, unsalted butter, cut into ½-inch pieces and chilled; 1 3/4 cups (2¼ ounces; 64 grams), granulated sugar, divided; 2 (3- to 4-inch-long), rosemary sprigs; 10 ounces (283 grams; 2½ cups), frozen cranberries; 20 tablespoons, unsalted butter, softened; 2 1/2 cups (10 ounces; 283 grams), confectioners' sugar; 1/8 teaspoon, table salt; 2 tablespoons, heavy cream; 2 teaspoons, vanilla extract

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By Sarah Ewald

Appears in Cook's Country December/January 2020

Desserts or Baked Goods

Cakes

Thanksgiving

Holiday

Bring the magic of snow inside with this dazzling and delightful cake.

SERVES10 to 12

TIME7 hours

WHY THIS RECIPE WORKS

UPDATE: This recipe has been slightly reformulated to be more foolproof since its initial publication. The revision you see here was published in December of 2019.

We wanted to bring the magic of snow inside with an elegant cake featuring la...

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