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Cranberry Candied Citrus Cake

The perfect mini-cake for the holidays!


Cranberry Filling:

2 cups whole cranberries

1/4 cup white sugar

2 Tbsp. Ready-Set-Serve Orange Juice

Pinch of salt

1 white sheet cake, cooked and cooled

1 2.5-inch biscuit cutter or mold

2/3 cup white frosting

4 rounds of candied blood orange

1 cup candied citrus peel (made with Markon Essentials Oranges and Markon Essentials Lemons)


Make cranberry filling one day ahead and chill. Combine cranberries, sugar, and orange juice with a pinch of salt in a sauce pan. Cook until cranberries are soft and some start to burst. Remove from heat, stir, and chill.

Cut eight rounds out of the sheet cake. Place one round on a serving plate and top with 1/4 of the cranberry filling. Top with second cake round. Frost the top of the cake and decoratively pipe more frosting around the base. Top all with one blood orange slice and bundle of candied citrus.