White Chocolate Cranberry Bundt Cake

This was a huge hit for Christmas dinner! Many went for seconds! Very moist and great flavors. I put the cake in the fridge for 5 days, then frosted and did candied cranberries the day of serving.

This White Chocolate Cranberry Bundt Cake is moist, flavorful, and perfect for holiday celebrations!


Prep Time : 30 minutes
CookTime :  1 hour, 10 minutes
Inactive Time : 1 hour
Total Time :  2 hours , 40 minutes
Yield  : 12 slices


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, divided
• 1/4 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

Get The Instruction @ bakerbynature.com

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