I started writing this post 3 times and never made it through the food coma of luscious food throughout the holiday season. It’s all now passed and I made this cake weeks ago for a Holiday brunch so a bit too late to make this for Christmas but it’s a wonderfully light and airy cake with a sweet and tart fruit filling that can really be enjoyed all year round!
Did you know fresh cranberries are extremely tart? Tart off the hook, can’t keep a straight face while eating kind of tart? I made a version of cranberry cake that used real cranberries throughout the batter but I didn’t realize how tart fresh cranberries were even baked and my husband could not keep a straight face. So, second time try – this cake is delicious and no fish faces while eating it! The cranberry and cherry filling make for a sweet and ever so slightly tart combination with a light whipped cream icing with just a hint of orange that goes well with the cranberry flavor. I’ll probably go ahead and make this again soon since I have some of the ingredients left!