By Alan Suderman
THE ERICKSON TRIBUNE
Presents? Check. Decorations? Check. Dessert? Oops!
With all the added responsibilities of the holiday season, it’s easy to overlook something. Have no fear—Eagle’s Trace Chef de Cuisine Wayne Webb has got you covered.
“This recipe is affectionately named ‘holiday cake’ by my family,” Webb says. He adds that the zesty cake is easy to make and will free you up for more important holiday activities, like spending time with family.
“Nothing compares to great food and being surrounded by family and friends for the holidays,” Webb says. “Just don’t forget the dessert!”
Eagle’s Trace Chef de Cuisine Wayne Webb began his formal training with Jean Jacque Metrailer at the Tarrytown Hilton and has worked in four-star restaurants in New York City. His favorite type of cuisine is Asian food, and he enjoys spending his free time outdoors.
Holiday cake
Ingredients
1 cup dried cranberries
1 cup + 2 Tbsp granulated sugar
8 eggs, separated
1 tsp vanilla extract
2 Tbsp orange zest, grated
2 Tbsp lemon zest, grated
1/3 cup orange juice
1 cup cake flour
1/4 tsp salt (optional)
Chopped walnuts or pecans for garnish
Icing
3 oz cream cheese (softened)
1/2 cup powdered sugar
Juice of 1 medium orange
Directions
1.
Preheat oven to 350°.
2. Butter and flour a Bundt pan.
3. In mixer beat egg yolks on medium for one minute.
4. Then beat on low speed while slowly adding 1 cup of sugar. Next add vanilla, lemon and orange zest, and orange juice. Sift the flour into the batter and fold together. Add cranberries.
5.
In mixer beat egg whites until foamy. Add salt and continue mixing to soft peaks. Add 2 Tbsp granulated sugar and continue mixing until stiff peaks form. Fold the egg whites into batter, a little at a time.