Equipment Needed
- 9×13 inch baking pan
- Electric hand mixer or stand mixer
- Medium saucepan
- Whisk
- Wooden spoon handle or similar round tool for poking
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
I start by preheating my oven according to the cake mix directions—usually 350°F (175°C). I then grease my 9×13 inch pan thoroughly, not just the bottom but the sides too. There’s nothing sadder than a beautiful cake that sticks. I prepare the cake batter exactly as the box directs, using the eggs, water, and oil. I like to mix it with my electric mixer for the full two minutes they recommend; this incorporates air and gives you a lighter, more even crumb. I pour the batter into the prepared pan, smooth the top with my spatula, and slide it into the center of the oven. The smell as it bakes is pure, sweet anticipation.
While the cake bakes, I make the cranberry soak. In a medium saucepan over medium heat, I combine the entire can of jellied cranberry sauce and the cranberry juice. Now, this part requires a little patience. I use my whisk to break up the solid cranberry sauce, stirring constantly. It will look lumpy at first, but as it heats, it melts into a smooth, glorious, deep red syrup. Once it’s completely smooth and just begins to simmer, I remove it from the heat and let it cool slightly. This cooling step is crucial so it doesn’t melt the cake when you pour it on.
The most satisfying part comes right when the cake comes out of the oven. Using the handle of a wooden spoon (the round end is perfect!), I immediately poke holes all over the warm cake, going right down to the bottom. I space them about an inch apart. Then, I slowly and evenly pour the warm—not scalding hot—cranberry syrup all over the surface. I watch, mesmerized, as it seeps into every hole, turning the white cake a stunning pink and red marble within. I then walk away and let the cake cool completely in the pan on a wire rack. Rushing this will cause a disaster with the frosting.(See the next page below to continue…)