White Chocolate Cranberry Bundt Cake
White Chocolate Cranberry Bundt Cake is the ultimate December cake: maximum Christmas impact with hardly any decorating. Tart cranberries cut through the moist, warmly spiced cake, while the white chocolate topping adds sweetness and an instant festive finish. With just 15 minutes of prep, no piping bag, and no decorating skills needed, this is an easy Christmas cake that looks spectacular on the holiday table.
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 (conventional oven) or 
320 °F (convection oven) - 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 [eafl id="172668" name="Dutch Syrup - van Gilse Schenkstroop" text="Gilse Original Syrup"]. 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
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