White Chocolate-Cranberry Cake – a delicious recipe with 'S White Chocolate, flour, Baking Powder, butter, brown sugar, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Chop 6 oz.
3
chocolate.
4
Combine flour and baking powder.
5
Beat butter and sugars in large bowl with mixer until light and fluffy.
6
Add eggs, orange zest and 3 Tbsp.
7
orange juice; mix well.
8
Gradually add flour, mixing well after each addition.
9
Stir in chopped chocolate and cranberries.
10
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
11
Bake 1 hour to 1 hour 10 min.
12
or until toothpick inserted near center comes out clean.
13
Cool in pan 10 min.
14
Remove from pan to wire rack; cool completely.
15
Heat remaining chocolate and orange juice in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently.
16
Drizzle over cake; let stand until firm.
1430
kcal
Calories
76
g
Fat
167
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 oz. BAKER'S White Chocolate, divided, 2 cups flour, 2 tsp. CALUMET Baking Powder, 1 cup butter, softened, and more.
Yes, White Chocolate-Cranberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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