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- Candied cranberries
- 340g (12 oz) fresh cranberries
- 400g (2 cups) granulated sugar
- 500ml (2 cups) water
- additional sugar for coating cranberries for decoration
- Cake
- 250g (2 cups, spooned and scraped) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch fine salt
- 225g (1 cup or 2 sticks) unsalted butter, room temperature
- 200g (1 cup) granulated sugar
- 3 large eggs (about 200g or 7 oz), room temperature
- 2 tsp vanilla extract
- 180g (3/4 cup) sour cream, room temperature
- Frosting
- 115g (4 oz) cream cheese, room temperature
- 55g (2 oz or half a stick) unsalted butter, diced, slightly softened
- 85g (2/3 cup, unsifted) powdered (confectioners’) sugar, plus extra as required
- 1 tsp vanilla extract
- Candied cranberries
View Full Recipe at Pizzarossa
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