Recipe: Cranberry and White Chocolate Bundt Cake
One of my favourite Winter baking rituals is making a Christmas bundt cake. I use a forest scene Nordicware tin which remains one of my best kitchen finds and brings such charm to a festive bake. This version is a cranberry and white chocolate bundt with the right balance of sharp and sweet lifted by a touch of clementine zest. The crystallised cranberries look impressive yet are surprisingly simple to make and they are lovely for decorating puddings cakes or even festive drinks.
Ingredients
For the cake
180g butter
90g caster sugar
90g soft brown sugar
180g self raising flour
3 eggs
75g fresh cranberries
75g white chocolate chopped
Zest of one clementine
For the topping
100g caster sugar plus extra for coating
100g water
50g cranberries
50g white chocolate melted
Method
Preheat the oven to 160°C fan. Cream the butter and sugars until very light and fluffy. Add the eggs one at a time with a little flour then fold in the remaining flour. Fold in the chopped white chocolate the clementine zest and the cranberries. Spoon the mixture into a well greased bundt tin making sure it reaches all the grooves.
Bake for 45 to 50 minutes covering the top if it browns too quickly. Leave to cool slightly before turning out onto a wire rack.
To make the crystallised cranberries heat the sugar and water together until the sugar dissolves. Dip the cranberries into the warm syrup then transfer to greaseproof paper to dry for about an hour. Toss in caster sugar until coated.
Drizzle the bundt with melted white chocolate and decorate with the crystallised cranberries.
A Seasonal Note
This bundt feels at home in Yule the Celtic season of deep Winter when celebrations centre on warmth light and shared sweetness. Cranberries bring brightness white chocolate adds comfort and clementine lifts everything with a small burst of midwinter citrus. It is a cake made for gathering offering richness cheer and the gentle glow that defines Yule.
