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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
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3
Sift flour, baking powder and salt into medium bowl.
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4
Using electric mixer, beat butter in large bowl until creamy.
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5
Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl.
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6
Add egg yolks 1 at a time, beating well after each addition.
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7
Beat in orange peel, vanilla extract and orange extract.
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8
Whisk milk and yogurt in small bowl to blend.
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9
Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
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10
Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry.
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11
Fold 1/3 of whites into batter, then fold in remaining whites.
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12
Divide batter between pans.
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13
Smooth tops.
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14
Bake cakes until tester inserted into center comes out clean, about 35 minutes.
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15
Cool cakes in pans on rack 15 minutes.
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16
Run small knife around sides of pans to loosen cakes.
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17
Turn cakes out onto racks and cool completely.
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18
(Can be made 1 day ahead.
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19
Wrap in plastic and store at room temperature.)
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20
Place 1 cake layer, flat side up, on platter.
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21
Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting.
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22
Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake.
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23
Top with second cake layer, flat side down; press slightly to adhere.
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24
Spread 2 cups frosting over sides of cake.
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25
Spoon remaining frosting into pastry bag fitted with medium-size star tip.
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26
Pipe decorative border around top edge of cake.
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27
Refrigerate until frosting is firm, about 1 hour.
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28
Spread remaining Cranberry Glaze over top center of cake.
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29
Chill until glaze is set.
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30
(Can be made 1 day ahead.
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31
Cover with cake dome and refrigerate.)
