Comida Kraft
Recipe Box

White Chocolate-Cranberry Cake

White Chocolate-Cranberry Cake is rated 4.253521126760563 out of 5 by 71.
Prep Time
20
min.
Total Time
2
hr.
30
min.
Servings

16 servings

Melted white chocolate and fresh orange juice make a luscious glaze for this cranberry-studded tube cake. It's perfect for potluck, coffee klatches and more.

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What You Need

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Make It

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  • 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.

Size Wise

Balance out your food choices throughout the day so you can enjoy a slice of cake for dessert.

Note

This moist cake is equally delicious whether prepared with fresh or frozen cranberries.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
Total fat 18g
Saturated fat 11g
Cholesterol 80mg
Sodium 180mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 29g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I saw this recipe on your calendar and made it on the spur of the moment. I saw this recipe on your calendar and made it on the spur of the moment. It was absolutely delicious. I did change it slightly to reduce the fat and sugar content by only using 5 squares of white chocolate in the cake, reducing the white sugar to 1/4 cup, and not packing the brown sugar. I also only used about 2 Tbsp. of grated orange rind (just what came off of 1 orange), and we're not an icing family, so I did not make the glaze at all. It came out exactly like it looks on the calendar and took the amount of time you said to bake. My family absolutely loved it and so did a friend of mine at work. Thanks for such a great recipe!
Date published: 2005-12-05
Rated 4 out of 5 by from I made this cake a couple of times. I made this cake a couple of times. The first time it stuck to the pan and came out in pieces. I was devastated! I didn't want to waste it and throw it out. Especially as the flavor was so nice. Looking in my cupboard I came up with the idea to make a trifle which I speedily did. It was enough to make two good sized ones. I even added a little orange juice to the pudding/cool whip part. Since it was the holiday, I brought the second one over to the neighbors. It was a big hit with their family and mine. So remember - when life busts up your cake don't throw it away.... make trifle! :)
Date published: 2011-10-04
Rated 5 out of 5 by from This cake had wonderful flavor. This cake had wonderful flavor. I think it is better to eat the same day you make it. I agree with others and my sister commented as well that it is a dense cake. More like a cofffe cake/bread. The taste was still excellent. I loved the icing. The hint of the orange with the chocolate and cranberry is an excellent combo. One reviewer is right-not a huge white chocolate taste. You could probably double up on it in the icing and just use cream instead of orange juice, it would be more of a ganache.
Date published: 2006-03-07
Rated 3 out of 5 by from To simplify this recipe, I would use white chocolate CHIPS or CHUNKS instead of the baking bars. To simplify this recipe, I would use white chocolate CHIPS or CHUNKS instead of the baking bars. Other than chopping up those bars, the cake was very easy to make. However, the batter was SO thick I found it necessary to add extra orange juice. The flavor was good. I didn't think it was too sweet at all, but I did think it was a little dry and I only baked it for 55 minutes. Next time, I will test its doneness between 45 and 50 minutes.
Date published: 2005-11-25
Rated 1 out of 5 by from After an hour, I checked for doneness. After an hour, I checked for doneness. The spot I checked appeared to be done. But, when I got it out of the oven and eyeballed it, not yet. Back for another 15 minutes. Checked again with same results -- pulled it out of the oven and this time, could not save it. Oven thermometer read 350 and the brownies I baked the next day were fine. When I put it down the garbage disposer, cake was 50% raw. What a waste of ingredients!
Date published: 2005-12-07
Rated 5 out of 5 by from THIS CAKE IS SUPER. THIS CAKE IS SUPER. I MADE IT 4 TIMES OVER THE HOLIDAYS. IT IS OFTEN HARD TO FIND WHITE CHOC. SO WHEN YOU SEE IT GRAB IT AND STORE. ALSO CRANBERRIES CAN BE "OUT OF SEASON" AND HARD TO FIND IN SUMMER. I HAVE SUBSTITUTED A CAKE MIX "ORANGE SUPREME" OR "YELLOW" WHEN I WAS IN A HURRY AND THE RESULTS WERE GREAT! I MADE THIS 1/07/06 FOR CHURCH COFFEE HOUR AND THERE WERE ONLY 2 PIECES LEFT WHICH MY HUSBAND ATE FOR DESSERT SUNDAY NIGHT.
Date published: 2006-01-09
Rated 5 out of 5 by from Absolutely one of the most delicious cakes I've ever tasted. Absolutely one of the most delicious cakes I've ever tasted. The first time I used orange peel out of a bottle but the second time I used fresh orange peel which gave it a much better taste. Also, the first time I tried the recipe, I used a silicone bundt pan and had a hard time getting it to finish baking. The second time I used a metal pan and it came out great after about 1 hour 20 minutes of baking time.
Date published: 2005-12-14
Rated 3 out of 5 by from If you are a white chocolate lover like myself you may well be disappointed by this recipe as the... If you are a white chocolate lover like myself you may well be disappointed by this recipe as the chocolate is overpowered by the other ingredients especially the brown sugar(which I reduced by 1 Tablespoon to give a nicely tart flavor). Most importantly be aware that this recipe creates a dense fruit bread appropriate for tea or brunch not a light fancy cake for dinner or an evening party. The batter was so thick it needed to be spooned into the pan. This was true despite my being generous in measuring the orange juice, using jumbo eggs and cranberries which had recently been washed. The density of the batter caused the leavening agents to be insufficient; the cake rose unevenly, filling less than than 3/4 of the pan. It was done in 55 minutes or less having already formed a crusty top surface. The glaze to which I added a little more orange juice and a few drops of lemon juice was great.
Date published: 2005-12-16
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