Cranberry and white chocolate bundt cake
This light and fluffy bundt cake will bring a touch of European flair to your Christmas dining table. Recipe and image, nordicware.com
Prep: 25 mins
Cook: 50 mins
Serves: 10-12
Ingredients
- 280g plain flour, plus extra for dusting
- 2 tsp baking powder
- ½ tsp salt
- 115g white chocolate
- 225g unsalted butter, softened, plus extra for greasing
- 50g brown sugar
- 250g granulated sugar
- 4 eggs
- 1½ tsp vanilla extract
- 185g milk, at room temperature
- 100g fresh or frozen cranberries (chopped)
Method
Step 1
Preheat oven to 170°C/150°C/gas mark 3½. Grease a Nordic Ware Very Merry bundt tin with butter, then dust with plain flour.
Step 2
In a medium bowl, combine the flour, baking powder and salt. Reserve 1 tbsp.
Step 3
In a microwave-safe bowl, melt the chocolate at low power for 1-2 minutes, stirring halfway through. Set aside.
Step 4
In the bowl of a stand mixer, cream the softened butter on medium for 1 minute. Gradually beat in the sugars, scraping down the bowl every minute or two. Mix for a total of 4-7 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the bowl and add the melted chocolate and vanilla extract. Mix on low until incorporated.
Step 5
Add in the flour mix alternating with milk until just incorporated. Mix the chopped cranberries with the 1 tbsp of reserved flour and fold into the mixture.
Step 6
Spoon the batter into the bundt pan, until
¾ full. Bake for 45-50 minutes. Allow to cool for 10 minutes, then transfer to a cooling rack.
