Sparkling Cranberry White Chocolate Cake Recipe 45

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SPARKLING CRANBERRY WHITE CHOCOLATE CAKE RECIPE - (4/5)

Provided by á-46561

Number Of Ingredients 19



Sparkling Cranberry White Chocolate Cake Recipe - (4/5) image

Steps:

  • Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You'll need to roll them a few times to get a couple layers of sugar on them. Set cranberries aside to dry for a hour or so. CRANBERRY CAKE: Preheat oven to 350°F. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans. Whisk together flour, sugar and baking powder in a large mixing bowl. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix. Gently stir in cranberries. Spread batter evenly between the three cake pan. Bake 35 to 40 minutes, until a toothpick inserted comes out with a few crumbs. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling. WHITE CHOCOLATE ICING: Place white chocolate chips in a metal bowl. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. Cover bowl with saran wrap for 5 to 7 minutes. Whisk chocolate and cream until smooth. Allow ganache to sit until mostly cool. It should be thick.Beat the ganache with a mixer for about 2 to 3 minutes, until smooth and fluffy. Add butter and beat until it is fully combined. Slowly add powdered sugar and vanilla extract and beat until it is fluffy and the right consistency. Add more cream if needed. ASSEMBLY: Remove cake domes from cakes with a large serrated knife. Place first layer of cake on cake plate. Spread about icing on top in an even layer. Add second layer of cake and add more icing on top in an even layer. Add final layer of cake on top and ice the outside of the cake. Top the cake with sparkling cranberries and add some around the edge, if desired. NOTE: I think most cakes are best if they are allowed to settle for at least 12 to 24 hours after icing. It allows flavors to settle. This cake will stay moist for several days after being iced.

SPARKLING CRANBERRIES:
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water
CRANBERRY CAKE:
3 1/3 cups all purpose flour
2 cups sugar
2 1/2 teaspoons baking powder
1 1/2 cups butter, room temperature
3 eggs
2 tablespoons vanilla extract
1 cup sour cream
1 cup milk
3 cups fresh cranberries
WHITE CHOCOLATE ICING:
12 ounces white chocolate chips
3/4 cup heavy whipping cream
3/4 cup butter, room temperature
8 1/2 cups powdered sugar

WHITE CHOCOLATE-CRANBERRY CAKE

Layer the perfect combination of chocolate and fruit with this White Chocolate-Cranberry Cake. Melted white chocolate and orange juice make the perfect glaze for this tube cake. Share it with your whole family and they're sure to find a new favorite.

Provided by My Food and Family

Categories     Baking Ingredients

Time 2h30m

Yield 16 servings

Number Of Ingredients 9



White Chocolate-Cranberry Cake image

Steps:

  • 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.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.8066 g, Sugar 0 g, Protein 4 g

9 oz. BAKER'S White Chocolate, divided
2 cups flour
2 tsp. 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

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