Cranberry Cake With Tangerine Frosting

• 1/4 cup butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 cups plus 2 tablespoons cake flour, divided
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 cups 2% milk
• 4 cups fresh or frozen cranberries
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup butter, softened
• 4 cups confectioners' sugar
• 2 tablespoons tangerine or orange juice
• 1/2 teaspoon grated tangerine or orange zest
• Optional toppings: sugared cranberries, candied tangerine
• orange slices and red sprinkles

1. Line the bottoms of 2 greased 8-in. square or 9-in. round baking pans with parchment; grease paper. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in vanilla.
2. In another bowl, mix 4 cups flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. In a large bowl, toss cranberries with remaining flour; fold into batter.
3. Transfer to prepared pans. Bake at 400u0b0 for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove parchment. Cool completely.
4. For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in the confectioners' sugar, tangerine juice and zest. Spread between cake layers and over top and sides of cake. Refrigerate, covered, until serving.
5. If desired, top with sugared cranberries, candied tangerines and sprinkles.

butter, sugar, vanilla, cake flour, baking powder, salt, milk, cranberries, cream cheese, butter, sugar, tangerine, orange zest, cranberries, orange slices

Taken from www.tasteofhome.com/recipes/cranberry-cake-with-tangerine-frosting/ (may not work)