A delicious cake full of flavor, crispy and crunchy and above a creamy white chocolate topping. Full of a winter flavor makes it a delicious Christmas recipe.
Cranberries, they belong to the Christmas season. And not just because of the beautiful red color, but also because of the taste. Which combines great with winter spices such as cinnamon, nutmeg and ginger. The brown sugar makes that the cake remains moist while the delicious chocolate that covers the cake gives it a wonderful nice and creamy flavor. This recipe I think I’m going to bake all winter.
- you use brown sugar and syrup, your cake stays beautifully moist inside. No dry cake so.
- you use dried cranberries, you have to soak them in advance. 10 minutes in hot water will do the trick.
- you don’t want to burn the chocolate, warm it au-bain-marie. For that you hang a bowl over simmering water (don’t let it touch the water). In the bowl you slowly melt the chocolate.
Recipe: Cranberry bundt cake with white chocolate
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