Orange Cranberry Bundt Cake with White Chocolate
The perfect bundt cake for the holiday season as it is beautiful as well as delicious!
Servings: 18 people
Ingredients
- 300 grams unsalted butter at room temperature
- 300 grams granulated sugar
- 1 tsp vanilla extract
- 6 eggs at room temperature
- 300 grams self-rising flour
- Zest of 2 oranges
- Pinch of salt
- 250 grams fresh cranberries + a little flour for coating
Topping:
- 150 grams white chocolate
- Toasted sliced almonds
Equipment
- 10-12 cup bundt pan (approx. 2.4 litre)
Instructions
- Beat the butter, sugar, and vanilla extract until creamy. Add the eggs one at a time, mixing well between each addition.
- Add the self-rising flour, orange zest, and salt. Mix until just combined. Do not overmix.
- Toss the cranberries with 1 tablespoon of flour so they are lightly coated, then fold them through the batter.
- Pour the batter into a well-greased and floured Bundt pan. Bake at 350°F/180°C (conventional oven) for 60-70 minutes. Check if it's done with a skewer before removing from the oven.
- Let it cool in the pan for 10-15 minutes, then remove the cake and place on a cooling rack to cool completely.
- Melt two-thirds of the white chocolate over a double boiler, remove from heat, and stir in the remaining chocolate until melted. Drizzle over the cooled cake and sprinkle with toasted almonds.
Tips
A reader shared a tip for making this cake gluten-free: replace the flour with 150 grams glutinous rice flour and 150 grams regular rice flour, plus 16 grams of baking powder.
How to store
Store well-wrapped at room temperature for 4-5 days.