• Preheat the oven to 350 degrees F, grease and flour three 8x2 inch round cake pans.
• Chop the cranberries into small pieces. We placed the sliced cranberries in a strainer and rinsed them to wash away most of the seeds. (Seeds are soft, it is okay to have some seeds.) Gently pat dry.
• In a medium sized bowl add the cake flour, baking powder, baking soda and salt. Whisk to blend, set aside.
• In another bowl or measuring cup add the sour cream, orange juice, orange zest, vanilla extract and orange extract. Blend with a fork and set aside.
• In the bowl of your mixer, mix the softened butter until smooth. Gradually ad the sugar and mix on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears. If adding orange coloring to your batter, you can do it at this time (or any time during mixing process).
• With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix just until combined.
• Gently stir in the sliced cranberries. Divide the batter between the 3 pans smoothing the tops with the back of a spoon.
• Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Bake times can vary- Start checking as the 25 minute mark approaches, and adjust accordingly. Let the cakes cool 5 to 10 minutes then turn out.
• Makes 7 cups cake batter. Works for cupcakes also. (Approximately 28 cupcakes.)

For the Cranberry Filling

• In a medium saucepan, add the cranberries, sugar and water.
• Cover the saucepan and cook over medium heat for about 5-10 minutes, stirring occasionally, until the cranberries pop (skins will split). Uncover and cook another 10 minutes until the mixture thickens.
• Remove from the heat, put into a heatproof bowl and refrigerate. The mixture will continue to thicken as it cools.
• As an optional step: For a smooth filling, you can use an immersion blender to blend the the cooled cranberry filling.

For the Frosting

• Mix the softened butter on low to medium speed until softened and smooth.
• Add the softened cream cheese to the butter, mixing at low to medium speed until smooth and well combined.
• Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Add coloring gel if you are tinting the frosting.
• Continue to mix on low to medium speed until well combined and smooth.
• Store in the refrigerator. If making the frosting in advance, allow to sit on the kitchen counter until it comes closer to room temperature. You may need to remix.

Storing the Cake

• This cake should be refrigerated in an airtight container or under a cake dome. For best flavor and texture, remove the cake 2-3 hours before serving so that the cake and frosting have plenty of time to warm and soften.