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Desserts

White Chocolate-Cranberry Cake

White Chocolate-Cranberry Cake recipe
photo by:kraft
I made this for my boyfriends birthday and it came out amazing I added a little bit more orange juice because that cranberries were too tart but it was a huge hit and I was...read more
posted by
nickos908
on 11/20/2012
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.

Kraft Kitchens Tips

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.
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