White Chocolate-Cranberry Cake

By nancyjcanzi

Ingredients

• 1/2 pkg. (9 squares) Baker's White Chocolate, divided
• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 3 Tbsp. grated orange zest
• 5 Tbsp. orange juice, divided
• 2 cups flour
• 2 tsp. Magic Baking Powder
• 1-1/2 cups fresh or frozen cranberries

Preparation

Step 1

PREHEAT oven to 350ºF. Grease and flour 10-inch tube pan or fluted tube pan. Chop 6 of the chocolate squares; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange peel and 3 Tbsp. of the orange juice; mix well. Add flour and baking powder; beat until well blended. Stir in chopped chocolate and the cranberries.

BAKE 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely.

PLACE remaining 3 chocolate squares and remaining 2 Tbsp. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over cake. Let stand until glaze is firm.
kraft kitchens tipsSpecial ExtraGarnish with additional cranberries, fresh mint and chocolate curls made from additional Baker's White Chocolate just before serving. Size-WiseSave this luscious cake for special occasions and be sure to stick to the serving size suggestion.nutritional information serving size = 1/16 th cakeper serving

Calories 345 Total fat 18.6 g Cholesterol 86 mg Sodium 185 mg Carbohydrate 42.7 g Dietary fibre 1 g Protein 4.5 g Vitamin A 14 %DV Vitamin C 7 %DV Calcium 6 %DV Iron 9 %DV K:31706v0ec:84149