1 cup canola oil
1/2 cup plain greek yogurt
3 large eggs, at room temperature
2 cups light brown sugar
2 tablespoons coconut rum (This is optional, but pushes it over the top!)
1 tablespoon vanilla extract
1 1/2 cups eggnog
3 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 cups fresh or frozen cranberries
1/2 cup maple syrup
1/4 cup orange juice + 1 tablespoon orange zest
2 teaspoons vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
WHITE CHOCOLATE BUTTERCREAM
3 sticks (1 1/2 cups) salted butter, at room temperature
1 1/2 cups powdered sugar
8 ounces white chocolate, melted and cooled
1 teaspoon vanilla
sugared cranberries, shredded coconut, and rosemary, for decorating (optional, but sure makes it pretty)
In a medium bowl, stir together 2 cups fresh cranberries with 1/2 cup maple syrup. Let sit 10-15 minutes. Strain the cranberries, then add them to a parchment lined baking sheet.
Toss the cranberries with 1 1/2 cups granulated sugar until all the cranberries are coated. Allow the cranberries to dry, in a single layer, for at least one hour.
Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter pans.
In the bowl of a stand mixer (or use a hand-held mixer) beat together canola oil, yogurt, eggs, brown sugar, vanilla, and eggnog. Add the flour, baking soda, baking powder, and salt. Mix until combined.
Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
To make the jam. Add the cranberries, maple syrup, orange juice and zest to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher to break down the cranberries. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Stir in the vanilla, ginger, and cinnamon. Remove from the heat and let cool.
To make the buttercream. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate and vanilla and beat until combined.
To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/3 cup of jam. Repeat with the remaining 3 cake layers. Be careful not to over fill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Decorate with sugared cranberries and rosemary sprigs to create a festive look. Chill 30 minutes. Serve or store in the fridge for up to 3 days.