Cranberry Lime Petite Cakes
 
Makes 4 servings
Ingredients
  • ½ cup butter, softened
  • 1 cup sugar
  • 1 teaspoon lime zest
  • ½ cup whole-berry cranberry sauce
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ⅓ cup buttermilk
  • 2 egg whites, beaten until stiff
  • Cream Cheese Frosting (recipe follows)
  • Garnish: white edible glitter, Miniature Thyme Wreaths (see instructions, below)
Instructions
  1. Preheat oven to 350°. Grease and flour 4 (4x2-inch) round cake pans; set aside.
  2. In a medium bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until fluffy. Add cranberry sauce and vanilla, beating to mix well.
  3. In a medium bowl, sift together flour and baking powder. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in egg whites in thirds. Spoon batter into prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes.
  4. Remove cake layers from pans, and let cool completely on wire rack. Spread Cream Cheese Frosting on top and sides of cakes. Garnish with edible glitter and Miniature Thyme Wreaths, if desired
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mini-cranberry-lime-cakes-with-diy-wreaths-recipe/