Cranberry Yellow Cake

1. In a medium sauce pan over medium high heat, add your cranberries and ginger beer.
2. When the mixture begins to bubble stir in your sugar. Bring to a boil and then reduce heat to a simmer. Let cook for 15 minutes, until your sauce has thickened. Set aside to cool.
3. Preheat oven to 350 degrees. Butter 2 8oz cake rounds or spray with non stick spray.
4. In a stand mixer cream your butter and sugar together until light and fluffy.
5. With the beater running, add in your eggs and yolk 1 by one, until each is fully mixed in. Scrape down the sides as needed. Then add in your vanilla.
6. Stop the mixer and add in your flour, baking powder and baking soda. Placing the mixer in slow begin to combine and slowly pour in your milk. Bring the mixer up to medium speed until flour is fully mixed into batter.
7. Finally, add in your cranberry sauce and best until just combined.
8. Divide the batter evenly between your two cake pans and place in the oven. Bake for 30 minutes or until a toothpick placed in the center comes out clean.
9. While your cakes cool, combine powdered sugar and 1tbsp cranberry juice in a medium bowl. If icing is too thick add in a little more juice at a time until it’s a thick liquid.
10. Pour your glaze over the cake, serve and enjoy! I love pairing it with some fresh whipped cream!