2 ½ cups (750 ml) flour
1 ½ teaspoons (7 ml) baking powder
½ teaspoon (3 ml) baking soda
1 teaspoon (5 ml) salt
3/4 cup (175 ml) combination of butter and vegetable shortening (half and half)
1 2/3 cups (420 ml) sugar
3 fresh eggs
3/4 cup (175 ml) buttermilk or sour milk
1 teaspoon (5 ml) grated lemon rind
3/4 cup (175 ml) Ocean Spray® fresh or frozen cranberries, finely chopped
2 cups (500 ml) whipping cream 35%
3/4 cup (175 ml) confectioners’ sugar
Preheat oven to 350°F (180°C). Grease two round 9 inch (23 cm) baking pans and sprinkle lightly with flour.
In a bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, cream together the butter/vegetable shortening and sugar. Gradually add the eggs, beating well after each addition, until thoroughly combined. At low speed, incorporate the dry ingredients, alternating with milk. Stir in the grated lemon rind and cranberries to the mixture.
Spoon the mixture into the prepared pans and bake for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans for about 45 minutes before transferring to a wire rack to cool completely.
In a bowl, whisk the whipping cream until soft peaks form. Add in the confectioners’ sugar while continuing to beat.
Slice both cakes in half horizontally in order to obtain a total of 4 cakes.
Spread the cream on a base of cake, and then cover with another base of cake. Repeat steps to obtain a single cake. Top entire cake with the rest of the whipped cream
Chill in the refrigerator before serving.