Carrot-Cranberry Cake

 

1 3/4

cups Gold Medal® all-purpose flour

2

teaspoons baking soda

2

teaspoons baking powder

2

teaspoons ground cinnamon

1/2

teaspoon salt

1/2

teaspoon ground allspice

1 1/2

cups granulated sugar

1

cup mayonnaise or sour cream

3

eggs

1

tablespoon ginger-flavored brandy or water

2

cups shredded carrots (about 4 medium)

1

can (8 oz) crushed pineapple in juice, undrained

1/2

cup chopped pecans or walnuts

1/2

cup sweetened dried cranberries

2

packages (3 oz each) cream cheese, softened

3

tablespoons butter or margarine, softened

1/2

teaspoon ginger-flavored brandy or vanilla

1/8

teaspoon salt, if desired

2 1/2

to 3 cups powdered sugar

Sugared cranberries, if desired

Sugared orange peel, if desired

• 1 Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.
• 2 Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.
• 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• 4 In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.