White Chocolate Cranberry Bundt Cake

This White Chocolate Cranberry Bundt Cake is ideal and festive for celebrating the holiday season!

This year, we are hosting Christmas and that I could not be more enthusiastic! I am still ironing out the menu dessert, although programs? Besides a few dozen biscuits, I am whipping up some cupcakes and this White Chocolate Cranberry Bundt Cake that is gorgeous.

For Your Cranberry Bundt Cake:

1. 2 and also 1/4 cups (273g/9 and 5/8 oz ) all-purpose flour
2. 1 tsp baking powder
3. 1/2 tsp salt
4. 1/4 cup (53 g/1 and 7/8 oz ) light brown sugarpacked
5. 1 and 1/2 tsp Watkins Baking Vanilla
6. 1 tsp Watkins Almond Extract
7. 2 cups (227g/8 oz ) fresh cranberries
8. 3 Tablespoons flour

For Your White Chocolate Buttercream Frosting:

1. 1 cup (227g/8 oz ) unsalted butter, at room temperature
2. 1/4 tsp salt
3. 1 tsp J.R. Watkins Almond Extract
4. 6 oz (170g) grade white chocolate, melted and simmer for 10 minutes

For Your Sugared Cranberries:

1. 1 cup (198g/7 oz ) granulated sugar, divided1/4 cup (57g/2 oz ) water 1 cup (113g/4 oz ) fresh or frozen cranberries, if using frozen don't thaw
2. Handful of almonds
3. Orange zest

Directions

For your Cranberry Bundt Cake:

1. Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all the nooks and crannies. I propose greasing the pan with butter or shortening, or having a soda which has flour in it then dusting it. Place pan aside till needed.
2. In a medium mixing bowlwhisk together the flour, baking powder, and salt; whisk to blend put aside till needed.
3. From the bowl of a stand mixer fitted with the paddle attachment, or in a bowl beat at medium speed about 1 minute. Add both the sugars raise the rate and keep beating until light and fluffy. Beat in the orange zest and almond extract. Reduce back the rate then add the eggsone at a time, beating well after each addition and scraping down the sides of the bowl. Reduce the speed to low and add the flour mixture, mixing only until blended. Turn off mixer.
4. Combine flour and the cranberries in a medium mixing bowl and toss to coat. With a rubber spatula, fold the cranberries until just blended.
5. Permit the cake to cool in the pan for 20 minutes. Invert the cake onto the rack and cool thoroughly.

For Your White Chocolate Buttercream:

1. From the bowl of a stand mixer fitted with the paddle attachment, or in a bowl beat medium-speed until smooth. Reduce the speed to low and slowly add in the confectioners' sugar, beating until each the sugar is combined. Add in cream, the salt, and almond extract and beat smooth. Add in the chocolate and beat smooth. After all the ingredients are integrated, increase the rate and beat for a moment.
2. Spread frosting on sides and the top of the cake. Top with cranberries, orange zest, and slivered almonds, if desired. Slice and serve, or store in an airtight container in the refrigerator.

For Your Sugared Cranberries:

1. In a medium saucepan, then add 1/4 cup of the water and the sugar and mix to blend. Put the pan over moderate heat and bring to a simmer, whisking until the sugar is totally dissolved, about 2-3 minutes. With a slotted spoon, transfer the cranberries and then simmer for a minimum of 30 minutes.
2. After the 30 minutes are up, roll the cranberries in working in batches residual sugar and pitching until coated. Set aside to dry for 1 hour.

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