White Chocolate Christmas Cake
The aromas of citrus and spice permeate your kitchen as you prepare this beautiful Christmas cake. White chocolate in the cake and frosting add elegance.
- White Chocolate Cake:
- 8 ounces white baking chocolate (with cocoa butter)
- 2 1/4 cups flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons butter
- 1 1/3 cups sugar
- 4 eggs
- 1 1/2 teaspoons vanilla
- 1 1/4 cups milk
- Cranberry Purée:
- 1 (12 ounce) package cranberries, fresh or frozen
- 1 1/4 cups sugar
- 1/4 cup cranberry juice
- 2 teaspoons lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- White Chocolate Frosting:
- 12 ounces white chocolate (with cocoa butter)
- 1 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- Citrus Peels:
- 1 large orange
- 1 lemon
- 1 cup water
- 3/4 cup sugar
- Superfine sugar, for sprinkling
Adapted from dietersdownfall.com
White Chocolate Cake:
Preheat oven to 350°F and grease and flour two 9 inch round pans.
Melt White Chocolate in a double boiler and allow to cool for 10 minutes once melted and smooth.
Combine flour, baking powder and salt in a medium bowl. Set aside.
In a separate bowl, beat butter on medium for 30 seconds, then slowly add in sugar.
Reduce speed to low and add eggs one at a time. Add vanilla and mix.
Alternately add flour mixture and milk to the butter mixture and mix until just combined. Do not overbeat.
Mix in white chocolate, being careful not to over-beat.
Divide batter into the two prepared pans and bake for 30 minutes checking for doneness.
Cool in pans for 10 minutes then transfer to a wire rack to completely cool.
Cover and store in the fridge overnight.
Put all ingredients into a medium sized saucepan and bring to a boil.
Reduce heat to a simmer and cook for 10 minutes until thick.
Transfer to a medium bowl, cover and cool.
Store in refrigerator until ready to use.
When ready to use, pour into a food processor or blender and pulse until thin and smooth.
White Chocolate Icing:
Melt Chocolate in a double boiler and then cool for 30 minutes.
Beat butter with a paddle attachment at medium to high speed until fluffy.
Slowly add sugar, white chocolate and vanilla.
At slow speed, add in powdered sugar until combined and desired thickness is achieved.
Remove peels from the lemon and orange and slice into thin strips.
Bring water and sugar to a boil and add peels.
Simmer for 15 minutes maintaining a constant boil.
Drain water and place peels on a drying rack with a paper towel underneath.
Sprinkle superfine sugar over peels and let dry.
Repeat adding sugar every few hours as they dry to give them more sparkles. This may take 24 hours depending on the humidity in your house.
Store in a plastic bag.
To Assemble Cake:
Slice each layer in half horizontally.
Place one slice on a cake plate and add a ridge of frosting around the perimeter of the cake.
Fill inside the frosting ridge with 1/3 of the cranberry filling.
Continue layering the cake and cranberry, ending with a layer of cake.
When the cake is assembled, frost top and sides, then decorate with sugared citrus peels.
Cover loosely and refrigerate overnight.
Bring to room temperature before serving.