This cranberry cake makes a beautiful presentation for dessert. Cranberries aren't just for Thanksgiving anymore, and this cake will please anytime of year.
1⁄2 cup dried cranberries
1⁄2 cup rum, or other liquor
2 cups water
4 cups sugar
2 12-oz. bags fresh cranberries
2 tbsp. orange zest, grated
1 lb. cake flour
2 tbsp. baking powder
8 oz. butter
3 large eggs
1 tbsp. vanilla
1 3⁄4 cups milk
1. In a large bowl, combine dried cranberries and rum. In a saucepan over low heat, combine water and 2 cups sugar until dissolved. Bring to a boil; add cranberries; cook until skins have popped. Remove from heat; stir in orange zest.
2. Sift together flour and baking powder. In separate bowl, cream butter and remaining sugar. Add eggs, vanilla; beat. Alternately mix in flour and milk.
3. Butter two 91⁄2-in. springform pans. Spread 1 cup topping in each. Divide plumped berries between each pan.
4. Divide batter between pans. Bake at 375° F, 45 min. Invert.