White Chocolate Cranberry
Bundt Cake
This White
Chocolate Cranberry Bundt Cake is moist, flavorful, and perfect for holiday
celebrations!
Ingredients
For the Cranberry Bundt Cake:
· 2 and 1/4 cups (273g/9 and 5/8
ounces) all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 1 and 1/2 cups (340g/12 ounces)
unsalted butter, at room temperature
· 3/4 cup (170g/6 ounces) full-fat
cream cheese, at room temperature
· 2 cups (397g/14 oz) granulated sugar
· 1/4 cup (53 g/1 and 7/8 ounces) light
brown sugar, packed
· 1 Tablespoon finely grated orange
zest
· 1 and 1/2 teaspoons Watkins Baking
Vanilla
· 1 teaspoon Watkins Almond Extract
· 5 large eggs, at room temperature
· 2 cups (227g/8 ounces) fresh
cranberries
· 3 Tablespoons all-purpose flour
For the White Chocolate Buttercream
Frosting:
· 1 cup (227g/8 ounces) unsalted
butter, at room temperature
· 2 and 1/2 cups (283g/10 ounces)
confectioners’ sugar
· 1/4 teaspoon salt
· 2 Tablespoons heavy cream
· 1 teaspoon J.R. Watkins Almond
Extract
· 6 ounces (170g) quality white
chocolate, melted and cooled for 10 minutes
For the
Sugared Cranberries:
· 1 cup (198g/7 ounces) granulated sugar,
divided1/4 cup (57g/2 ounces) water 1 cup (113g/4 ounces) fresh or frozen
cranberries, if using frozen do not thaw
Decoration:
· Handful of slivered almonds
· Orange zest
Instructions
For the Cranberry Bundt Cake:
1. Preheat oven to 325°F (163°C).
Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the
nooks and crannies. I suggest using a non-stick baking spray that has flour in
it, or greasing the pan with shortening or butter, then dusting it with flour.
Set pan aside until needed.
2. In a medium mixing bowl, whisk
together the flour, baking powder, and salt; whisk well to combine then set
aside until needed.
3. ………………………………………………..
4. …………………………………………………………………
Full
instructions: Click here
