Cranberry, Orange Layer Buttercream Cake with Rosemary

Written by Published on in Cakes, Desserts

This is an absolutely stunning cake I came across in my Taste of Home quarterly holiday magazine. It was noted to be a first-place winner for baker Lindsay Graham of Conestoga, PA in the Taste of Home Cakes and Cookies Contest this year. So, I could not pass on making this for Christmas day, and while it may be a little to late for you to also make this festive cake, I believe it would be great to bake at any time.

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Tell me who doesn’t enjoy oranges and cranberry flavored desserts throughout the year and not just on holidays. Also, the herb rosemary is oftentimes prepared in a host of savory dishes and baked breads like focaccia. So, without further ado, here is my low carb version of this tasty recipe, minus the processed sugar or white flour, but if you would prefer to give the original a try, visit Taste of Home website.

At the time of this post, I have yet to perform my own taste test of my own recipe adaptation of this cake — which was recorded for a three layered, however, I chose to commit to only two larger cakes instead. Finally, I will make any revisions and changes to this post, if necessary, after giving my own version of this recipe a try on Christmas day. Merry Christmas all! 🙂

Cranberry and Orange Layer Cake

With Rosemary

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Cranberry and Orange Layered Cake With Rosemary: Adaptation of Recipe

My adaptation for a lower carb version of this special cake. The sweetness of the orange infused in the batter, the tartness of plump cranberries scattered throughout, as well as the fragrance of minced rosemary makes this cake extraordinary in taste and appearance.

Servings 16

Ingredients

  • 4 large Eggs lightly beaten
  • 2 cups Swerve or Monk Fruit with Allulose Sweetener granulated
  • 1-1/2 cup Extra Light Olive Oil
  • 1 cup Buttermilk
  • 1-2/3 cup Horizon Organic Whole Milk
  • 1/2 cup Orange Juice
  • 8 tsp Orange zest grated
  • 3 tsp Vanilla Extract
  • 2-1/2 cups Spelt Flour
  • 1 cup Oat Flour
  • 3 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp Rosemary minced
  • 1 cup Fresh Cranberries or frozen

For the Frosting

  • 2 cups Butter unsalted
  • 2 tsp Vanilla Extract
  • 8 cups Swerve Confectioners or Besti Monk Fruit and Allulose Powdered Sugar by Wholesome Yum
  • 2 to 5 tbsp Heavy Cream
  • Sugared cranberries, quartered orange slices and rosemary sprigs for garnishing

Instructions

  1. Preheat oven to 350 degrees.

  2. Line 2 buttered or greased 9×9 pans as well as parchment rounds.

  3. In a bowl, combine beaten eggs, sugar, oil, buttermilk, regular milk, orange juice, zest, and vanilla extract and whisk together.

  4. In another bowl, whisk together flours, salt, baking powder, baking soda, and minced rosemary.

  5. Gradually add in flour mixture to egg mixture, and gently beat until smooth.

  6. Transfer batter into greased pans and drop cranberries over the batter.

  7. Bake for 30-35 minutes or until a toothpick comes out clean.

  8. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

For the Frosting

  1. In a large bowl, beat butter and vanilla together until light and fluffy for about 5 minutes.

  2. Gradually add in confectioners' sugar until it is smooth.

  3. Alternate with the heavy cream by the tablespoon until the frosting is spreadable.

  4. Garnish with sugared cranberries, orange pieces and rosemary sprigs.

Recipe Notes

FYI. I chose to use less confectioners’ sugar, despite not using processed white sugar in my recipe. Instead, I decided to allow my frosting to be on the less thick and fluffy side, by opting to use only half of the 8 cups suggested.

Whenever possible, choose organic ingredients.

UPDATE: Christmas day 2023 update on my cake after my taste test. So, I increased the whole milk from 1-1/2 cups to 1-2/3 for extra moistness. Also, I increased the orange juice from 1/4 cup to 1/2 cup to make the taste even more pronounced. Overall, the cake was absolutely delicious and a hit with my family and will be with yours too!

 

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LOW CARB CRANBERRY AND ORANGE CAKE

WITH ROSEMARY

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