So it was back to work this week after two weeks of being a lady of leisure. To help ease my colleagues and I back into work I decided cake was needed. As I had some cranberries that needed using I opted to make this cranberry bundt cake. Last year I made this glazed cranberry lemon bundt around the same time as I had some cranberries left over after Christmas. I found this recipe online and as with a lot of bundt recipes it is American so the quantities are in cups. I’ve included some conversions but if you’re in need of some more precise amounts you might find this website useful.
As I often do, I had some trouble with icing. Despite following the recipe I ended up with a very thick icing that was not going to gracefully trickle down the sides. White chocolate can be notoriously difficult to work with and this was definitely the case! I found I needed to add a lot more cream to it and it still wasn’t perfect. It’s something I’ll need to perfect!
If you don’t have any buttermilk you can use sour milk instead. To make this place 1 tablespoon of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes. You will need a large bundt tin as there is quite a lot of mixture. I used my 25cm tin from Lakeland that I normally use.
For the cake:
3 cups plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
1¾ cups granulated sugar
12 tablespoons (170 grams) unsalted butter (softened)
3 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup buttermilk or sour milk (see above)
1½ cups fresh cranberries (big ones chopped in half)
For the glaze:
¾ cup white chocolate chips
3 tablespoon double cream
¾ cup icing sugar
1) Preheat your oven to 180C/350F/Gas 4. Generously grease your bundt tin and set aside. If using sour milk make it following the instructions above and let it sit for 2 to 3 minutes.
2) In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, bicarbonate of soda and salt). Set aside.
4) In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat well again.
5) With the mixer on a low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
6) Chop the cranberries and stir into the mixture.
7) Pour the batter into prepared pan. Bake for 40 to 50 minutes, or until a toothpick or skewer inserted in the centre comes out clean.
8) Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won’t release right away, tap the pan gently until it does. Cool cake completely before glazing.
9) To make the glaze melt the white chocolate and cream in a bain marie. Let it cool slightly before whisking in the icing sugar (add more cream if needed).
10) Glaze the cake allowing the glaze to run down the sides of the cake.