Discover the delicious recipe for a Cranberry Turban with White Chocolate. This festive cake combines juicy cranberries with sweet chocolate. The cake is full of flavor, crispy and creamy, and topped with a creamy white chocolate topping. And it's also easy to make. So get the ingredients, and let's get baking!
Delicious turban with white chocolate, enjoy this festive treat.
Cranberries are one of my favorite fruits to cook with. And not only because of the beautiful deep red color but also the taste and juiciness. A perfect harmony between sweet and sour and the luxurious white chocolate drip. Cranberries combine well with warm spices such as cinnamon, nutmeg, and ginger.
The brown sugar and syrup keep the cake nice and moist and give it a light caramel taste, while the chocolate that has run over the cake gives it a wonderfully beautiful creamy taste. I will be baking this recipe often. Are you in?
What do you need for a White Chocolate Bundt Cake?
You require the following ingredients to prepare this White Chocolate Cranberry Bundt Cake. You can find the correct amounts in the recipe card at the bottom of the blog:
- Butter: Use unsalted butter.
- Dark brown sugar: For sweetening the turban cake. It gives a hint of caramel flavor and makes the cake creamy.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Eggs: Provide a full flavor of the cranberry turban and bind the batter.
- Dutch syrup: van , gives a delicious sweet caramel flavor to the cake. You could use golden syrup if you don't have Dutch dark syrup.
- Speculaas spice mix: a Dutch spice mix similar to North American Pumpkin Spice. You can find a recipe for speculaas spice mix.
- Flour: Use regular all-purpose flour
- Baking powder: Makes the cake to rise, making it airy.
- Cranberries: This juicy, sour fruit is wonderfully fruity. You can use dried cranberries.
- White Chocolate: This is used for the icing. It's sweet and buttery. Use a good quality; otherwise it will contain too much fat.
How to prepare White Chocolate Berry Bundt Cake
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Butter the turban shape. Put the butter and sugar in a large bowl and beat for three minutes until light and airy. Add the vanilla extract and eggs while continuing to mix. Also, mix the syrup through the batter. Sift the dry ingredients: gingerbread spices, flour, and baking powder over the batter. Mix on low speed until just combined. Fold the soaked cranberries into the batter with a spatula.
- Pour the batter into the bundt tin and place in a preheated oven at 350 °F (180 °C). Bake the cake for 40 minutes, or until the cake is done.
- Let the cranberry bundt cake cool to room temperature on a rack.
- Melt the white chocolate au Bain-Marie. Pour over the turban.
Tips, Substitutions, and Variations
- Because you're using dried cranberries, you must soak them beforehand. Ten minutes in hot water is enough.
- Citrus: Add one tablespoon of orange zest and a tablespoon of Grand Marnier to the batter.
- Because you don't want to burn the chocolate, heat it in a bain-marie. To do this, you hang a bowl over boiling water. In that bowl, you let the chocolate melt slowly.
- Turban: If you don't have a turban tin, you can also bake this cake in two 26 cm cake tins.
- Preparation: Make sure you grease and flour the turban mold thoroughly to ensure that the turban comes out of the mold easily.
- Cooling: Let the turban cool in the mold for 10 minutes before you release it. It will come off better.
- Doneness:
- Check if the cake is cooked by inserting a skewer into the center of the cake. You can take the cake out of the oven if it comes out dry.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Servings: slices
Ingredients
- ½ cup dried cranberries
- 1½ cups butter unsalted
- 1¼ cups dark brown sugar
- 1 teaspoon vanilla extract
- 8 eggs size L
- 1¼ cups Dutch syrup
- 2 tablespoons speculaas spice mix
- 3 cups all-purpose flour
- 3½ teaspoon baking powder
- 4 oz. white chocolate
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat oven to
350 °F or 320 °F - Place the cranberries in a bowl and pour hot water on top. Let it stand 10 minutes, drain, and dry the cranberries.½ cup dried cranberries
- Butter a bundt cake tin. Dust with flour. Beat out the excess flour.
- Put the butter with the brown sugar in a bowl and whisk until fluffy (about 3 minutes).1½ cups butter, 1¼ cups dark brown sugar
- Add the vanilla extract and eggs, one by one, while continuing to mix. Add the next egg just as the previous one is incorporated.1 teaspoon vanilla extract, 8 eggs
- Mix the syrup into the batter.1¼ cups Dutch syrup
- Put a sieve on top of the bowl. Add the speculaas spice mix, flour, and baking powder into the sieve.2 tablespoons speculaas spice mix, 3 cups all-purpose flour, 3½ teaspoon baking powder
- Sieve into the batter and mix on low speed until everything is well blended. Turn off the mixer.
- Stir the cranberries with a spatula through the cake dough.
- Pour the batter into a bundt cake tin and place in the oven. Bake the cake for 40 minutes, or until the cake is done.
- Let cool to room temperature.
- Melt the chocolate in au bain marie. Pour over the cake.4 oz. white chocolate
Notes
1. Vanilla Extract: With this recipe, you can make a homemade vanilla extract.
2. Speculaas spice mix: a Dutch spice mix similar to North American Pumpkin Spice. You can find a recipe for speculaas spice mix here.
3. Dutch syrup: van . You could use golden syrup if you don't have it.
4. Tips
- Because you're using dried cranberries, you must soak them beforehand. Ten minutes in hot water is enough.
- Citrus: Add one tablespoon of orange zest and a tablespoon of Grand Marnier to the batter.
- Because you don't want to burn the chocolate, heat it in au bain-marie. To do this, you hang a bowl over boiling water. In that bowl, you let the chocolate melt slowly.
- Turban: If you don't have a turban tin, you can also bake this cake in two 26 cm cake tins.
- Preparation: Make sure you grease and flour the turban mold thoroughly to ensure that the turban comes out of the mold easily.
- When you bake a turban, ensure all ingredients are at room temperature. So remove cold ingredients from the refrigerator an hour in advance. This will give you an airy, creamy cake.
- Cooling: Let the turban cool in the mold for 10 minutes before you release it. It will come off better.
- Shake the mold lightly. If the top of the cake moves, it's not done yet.
- Press the center of a turban with your finger. If the print springs back immediately, the cake is ready. If a dimple remains visible, they need to bake a little longer.
- Stick a toothpick in the center of the cake. If it comes out clean and dry, the turban is ready.
- Refrigerator: Wrap tightly in plastic wrap and refrigerate for two days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 2 months. Let thaw in the refrigerator.
Nutrition
Calories: 757kcal | Carbohydrates: 105g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 360mg | Fiber: 3g | Sugar: 72g | Vitamin A: 1108IU | Vitamin C: 0.1mg | Iron: 4mg
Leave a Reply