Ingredients

• 1 cup Butter softened (2 sticks)
• 1/2 cup vegetable shortening
• 3 cups Granulated Sugar
• 5 Eggs room temperature
• 3 cups Organic Unbleached White All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup whole milk room temperature
• 1/2 cup Buttermilk room temperature
• 2 tsp Vanilla Extract

• 3/4 cup Water
• 1 small orange zested and juiced
• 2/3 cup Sugar plus more to taste
• 12-16 oz fresh or frozen cranberries
• 1 cup Butter softened, 2 sticks
• 3 - 4 cups Confectioner’s Sugar sifted
• Salt

Instructions

1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
6. Frost cake as desired.

1. Combine the water, orange zest and juice, and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Stir in the cranberries and bring the mixture to a boil. Lower the heat and let simmer uncovered, about 15 minutes, until the cranberries have popped and the sauce is thickened. Remove from heat and let cool completely. Sauce will thicken as it cools. Reserve ¼-1/3 cup and store the rest in an air-tight container in the fridge for up to 1 week.
2. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
3. Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
4. Add a pinch of salt and combine until well-incorporated.
5. Slowly add half of the cranberry sauce and mix to combine. Continue adding the rest until you achieve the consistency and color you would like.
6. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add a bit more cranberry sauce.
7. Frost cake as desired.