White Chocolate Cranberry Bundt Cake
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!
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
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