White Chocolate-Cranberry Cake

75 16
Recipe By
(12) 11 Reviews
Prep Time
Total Time


White chocolate, citrus and cranberries complement this moist pound cake.

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What You Need

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Make It

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  • Preheat oven to 350ºF. Grease and flour 10-inch tube pan or fluted tube pan. Chop 6 of the oz. chocolate; 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 oz. chocolate 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.

Special Extra

Garnish with additional cranberries, fresh mint and chocolate curls made from additional Baker's White Chocolate just before serving.


Save this luscious cake for special occasions and be sure to stick to the serving size suggestion.


  • 16

Nutritional Information

Serving Size 16
Calories 345
% Daily Value
Total fat 18.6g
Cholesterol 86mg
Sodium 185mg
Carbohydrate 42.7g
Dietary fibre 1g
Protein 4.5g
Vitamin A 14 %DV
Vitamin C 7 %DV
Calcium 6 %DV
Iron 9 %DV

* 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.

Ratings & Reviews

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  • hardym |

    Excellent - freezes well

  • l_robertshaw |

  • llbullock |

    Tasty coffee type cake. Quite rich and goes will with strong coffee.