Cranberry-glazed Orange Layer Cake

Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans
with 2-inch-high sides. Sift flour, baking powder and salt into
medium bowl. Using electric mixer, beat butter in large bowl until
creamy. Gradually add sugar; beat until light and fluffy,
occasionally scraping down sides of bowl. Add egg yolks 1 at a time,
beating well after each addition. Beat in orange peel, vanilla
extract and orange extract. Whisk milk and yogurt in small bowl to
blend. Add dry ingredients to yolk mixture in 3 additions alternately
with milk mixture in 2 additions, beating well after each addition.

Using clean dry beaters, beat egg whites in another large bowl until
stiff but not dry. Fold 1/3 of whites into batter, then fold in
remaining whites. Divide batter between pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 35
minutes. Cool cakes in pans on rack 15 minutes. Run small knife around
sides of pans to loosen cakes. Turn cakes out onto racks and cool
completely. (Can be made 1 day ahead. Wrap in plastic and store at
room temperature.)

Place 1 cake layer, flat side up, on platter. Spread top of cake with
3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over
frosting, leaving 1/2-inch border all around cake. Top with second
cake layer, flat side down; press slightly to adhere. Spread 2 cups
frosting over sides of cake. Spoon remaining frosting into pastry bag
fitted with medium-size star tip. Pipe decorative border around top
edge of cake. Refrigerate until frosting is firm, about 1 hour.
Spread remaining Cranberry Glaze over top center of cake. Chill until
glaze is set. (Can be made 1 day ahead. Cover with cake dome and
refrigerate.)

Makes 12 servings.