Cranberry-Orange Olive Oil Cake

Name: Cranberry-Orange Olive Oil Cake
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

Desserts or Baked Goods
Cakes
Thanksgiving
Holiday

By Sarah Ewald ･ Appears in Cook's Country December/January 2020

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

SERVES 10 to 12

TIME 7 hours

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