Cranberry, White Chocolate Cake, Ring Mold

Cranberry White Chocolate Cake

This cake says Christmas season to me, probably because I make it then! White chocolate, cranberries and orange are such a good combination.  Perfect with a cup of coffee! And…you can make it ahead and tuck into the freezer.

Makes a 9” Tube or Bundt Cake

1 cup unsalted butter, room temperature
1 cup brown sugar
½ cup granulated sugar
4 eggs
3 Tbsp. orange juice
1 Tbsp. grated orange rind (a micro-plane is an excellent tool for this)
2 cups unbleached flour
2 tsp. baking powder
1 ½ cups cranberries, fresh or frozen
6 oz. good quality white chocolate, chopped into ¼” pieces


3 oz. good quality white chocolate
2 Tbsp. orange juice

Make The Cake:

Preheat the oven to 350 F. Grease and flour the cake pan (or use non-stick cooking spray).

Beat the butter and sugars on medium-low speed, with an electric mixer until fluffy; beat in the eggs, orange juice and rind. Beat in the flour and baking powder. Fold in the cranberries and chopped chocolate. Place the batter in the prepared pan, bake for 60 – 70 minutes, or until a wooden skewer inserted in the centre comes out clean. Cool in the pan for about 15 minutes then turn onto a cooling rack. Cool to room temperature.

Make The Glaze:

Melt the white chocolate and orange juice over low heat or in a microwave on medium for approximately 1 ½ minutes. Whisk until smooth; allow the glaze to cool for 5 minutes or so, then drizzle over the cake.


Leave a Reply