Melted white chocolate and fresh orange juice make a luscious glaze for this cranberry-studded tube cake. It's perfect for potluck, coffee klatches and more.
What You Need
Original recipe yields 16 servings
9 oz. BAKER'S White Chocolate, divided
2 cups flour
2 tsp. CALUMET Baking Powder
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 egg s
3 Tbsp. zest and 5 Tbsp. juice from 1 orange, divided
1-1/2 cups cranberries
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Let's Make It
Heat oven to 350ºF.
Chop 6 oz. chocolate. Combine flour and baking powder. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, orange zest and 3 Tbsp. orange juice; mix well. Gradually add flour, mixing well after each addition. Stir in chopped chocolate and cranberries.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.
Heat remaining chocolate and orange juice in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Drizzle over cake; let stand until firm.
Balance out your food choices throughout the day so you can enjoy a slice of cake for dessert.
This moist cake is equally delicious whether prepared with fresh or frozen cranberries.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.