White Chocolate Cranberry Cake
Cake:
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
4 eggs
3 tbsp. orange juice
1 tbsp. grated orange rind
2 cups all-purpose flour
2 tsp. baking powder
1-1/2 cups cranberries, fresh or frozen (frozen works best)
6 oz. white chocolate, chopped
Glaze:
3 oz. white chocolate
2 tbsp. orange juice
white chocolate curls
Heat oven to 350F. Grease and flour a 9” tube or bundt pan.
Beat butter and sugars with electric mixer. Beat in eggs, orange juice and rind. Beat in flour and baking powder. Stir in cranberries and chopped chocolate. Bake for 60-70 minutes or until toothpick inserted in centre comes out clean.
Cool in pan for 10 minutes. Turn onto cooling rack. Cool.
Meanwhile, make glaze. Melt white chocolate and orange juice over low heat, or in microwave on ‘medium’ for 1-1/2 minutes. Stir until smooth. Drizzle glaze over cake. Garnish with white chocolate curls, or as desired.
This freezes well.
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