White Chocolate-Cranberry Cake
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time
prep:
20 min
total:
2 hr 30 min
servings
total:
16 servings
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what you need
9 oz. BAKER’S White Chocolate, divided
2 cups flour
2 tsp. CALUMET Baking Powder
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 eggs
3 Tbsp. zest and 5 Tbsp. juice from 1 orange, divided
1-1/2 cups cranberries
make it
HEAT oven to 350ºF.

CHOP 6 oz. chocolate. Combine flour and baking powder. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, orange zest and 3 Tbsp. orange juice; mix well. Gradually add flour, mixing well after each addition. Stir in chopped chocolate and cranberries.

POUR into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.

HEAT remaining chocolate and orange juice in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Drizzle over cake; let stand until firm.

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White Chocolate-Cranberry Cake