Cranberry-Cherry Cake

1 1/4 cup butter, soften
3 1/2 cups flour (you can use cake flour also)
4 tsp baking powder
1/2 tsp salt
2 1/4 cups sugar
7 egg whites
1 cup water

In a bowl sift together the flour, baking powder, and salt. Beat together the butter and sugar until light and fluffy. Add egg whites slowly scraping the inside of the bowl at least three times. Next add the flour mixture alternating with 1/4 cup of water at a time. Do this 5 times. Flour then the water, flour than the water ending with flour. Make sure the flour is completely blended before adding the water. The batter is thick. Pour and smooth in two 9 inch greased pans. Bake at 325F about 40 minutes or until a knife inserted in the center comes out clean. Let sit and cool completely.

Filling
3 3/4 cup fresh or frozen cranberries
1 1/2 cup cherry pie filling ( cherry preserves can be substituted)
1/4 cup water

In a sauce pan toss in the cranberries, sugar, cherries and 1/4 cup water and cook on high heat until cranberries pop about 8 minutes. Remove from heat and let it cook. Chill

Butter cream frosting
5 egg whites
1 1/4 cup sugar
1/8 tsp salt
4 oz white chocolate bar
1 pound butter

In a sauce pan fill it with about 1 inch of water and bring to a simmer over low heat. Put the egg whites, salt, sugar in a mixer bowl and combine with a whisk. Next, put the mixer bowl on top of the sauce pan, do not let the bowl touch the water. Next, with a whisk constantly stir the whites until hot to the touch about 5 minutes. Put the mixer bowl onto the mixture and whisk at high speed for 10 minutes until it is fluffy and tripled in volume. Take the 4oz of white chocolate and put it into a small saucepan and place it onto the simmer water and melt, stirring occasionally. Remove from the pan and let cool. Finally reduce mixer speed to low and whisk in butter 1/4 cup at a time. Continue to whisk on low speed for 10 minutes. Mixture will look grainy at some point but will come together with time. It will be smooth and fluffy. With a spatula, gently fold in melted chocolate. until combined.

Liquid mixture
1/2 cup vanilla extract
2 tbsp powdered sugar

Place 1 cake layer on a cake stand using a brush spread the liquid mixture on top of the cake. Next, add about 1/2 cups cranberry mixture over the cake leaving approximately 1/2 inch from the sides. Add the second cake and brush with liquid mixture. Use the rest of the frosting to smooth over the cake.

Decorate as you wish.
Suggestions.
*Melt white chocolate as directed above spread on a foil and sprinkle with broken candy canes. Let cool . Break into pieces and place on cake.
*Use a potato peeler and make thin curls from a chocolate bar. Sprinkle curls on top of cake.