Cran-Orange Spice Cake

ACTIVE TIME: 1 hr. TOTAL TIME: 4 hrs. SERVES: 12

Sugared cranberries add extra sparkle to a celebration-worthy treat

1 (15.25 oz.) pkg. spice cake mix 3 eggs

1⁄3 cup oil

2 tsp. grated orange zest

13⁄4 cups butter, at room temp.

31⁄2 cups confectioners’ sugar 6 Tbs. seedless raspberry jam,

stirred

Sugared cranberries and orange

zest curls (optional)

1 Heat oven to 325°F. Grease 3 (8") round cake pans. Prepare cake mix according to package directions with 1 cup water, eggs and oil. Stir in 1 tsp. zest. Divide among pans. Bake until toothpick inserted into centers comes out clean, 20 min. Let cool 10 min. Transfer from pans to rack; let cool.

2 On medium speed, beat butter until fluffy, about 2 min. On low, gradually beat in confectioners’ sugar, then remaining zest; on medium-high, beat until fluffy,

2–3 min. Reserve 11⁄2 cups frosting. Transfer remaining frosting to pastry bag fitted with 3⁄4" plain tip. Trim cake tops to level. Place 1 cake layer trimmed side down on serving plate; spread with 2 Tbs. jam. Pipe poufs of frosting 1⁄4" from edge. Using spoon, pull frosting toward center to create petals. Pipe frosting in center. Top with second cake layer, trimmed side down; spread with 2 Tbs. jam. Chill. Repeat piping frosting to create petals; fill in center. Top with remaining cake layer; spread with remaining jam. Chill. Transfer reserved frosting to pastry bag fitted with round tip. Pipe on frosting to create petals. Chill.

Top with cranberries and zest. Per serving: Cal. 607 Pro. 4g Carb. 72g Fiber 0g Sug. 55g Chol. 118mg Sod. 500mg Total fat: 36g Sat. 19g