White Chocolate & Cranberry Cake

White Chocolate Cranberry Cake
You have to try baking this. I wasn't expecting anything special with this simple-to-make-cake, but I was blown away by it. It has a wonderful moist texture, and the combination of sweet white chocolate with sharp cranberries is just awesome. A simple white chocolate drizzle on top and a sprinkle of cranberries make this cake perfect for an occasion too. If you don't have a nice round bundt tin, just use a large loaf tin or two small ones. You may need to adjust the cooking times accordingly. I bet this would be nice with dried apricots too.


225g butter, softened
250g full fat cream cheese
150g soft light brown sugar
200g caster sugar
grated zest of 1 orange
1tsp vanilla extract
4 large eggs
375g plain flour
2tsp baking powder
150g dried cranberries, plus extra to decorate
200g white chocolate buttons (or chopped chocolate)

For the glaze
25g unsalted butter
50g white chocolate
2tbsp orange juice

Preheat the oven to 170ÂșC. Lightly oil a 23cm bundt or ring tin and dust with flour. 

Cream together the butter, cream cheese and both sugars until pale and smooth. Add the grated orange zest and vanilla. Beat in the eggs one at a time.

Sift in the flour and the baking powder then gently mix until you have a smooth batter. Try not to overbeat it. Finally, fold in the cranberries and white chocolate.

Carefully spoon the mixture into your tin and level with a spatula. Bake for about 1hour or until a skewer inserted into the centre comes out clean.

White Chocolate Cranberry Cake
Cool in the tin for 10minutes before turning out onto a wire rack.

Once the cake is completely cool, make the glaze by gently melting together the white chocolate, butter & orange juice. Drizzle this over the cake then sprinkle with a few chopped cranberries


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