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Amazing sparkling cranberry white chocolate bundt cake

by Nikki Walsh

This is such a special cake.  Its wonderfully moist and really pops in your mouth.  The texture and flavour of the cranberries and cherries are a match made in heaven. I love the chocolate and cream icing too,  it sets perfectly and trickles down the edges like snow falling from a mountain.

Step by Step (tick the boxes as you go)
  • 1 Turn the oven on to 180c
  • 2 Cream the butter and sugar till light and fluffy.
  • 3 Add the flour, ground almonds and baking powder and mix in to the butter mixture.
  • 4 In a separate bowl whisk the eggs to a foam.
  • 5 Add the eggs, fold gently, add the milk, orange zest and juice and combine gently again.
  • 6 Slice the cranberries and cherries in half and fold into the mixture.
  • 7 Pour the mixture into the prepared tin.
  • 8 Bake for 30-35 minutes in the oven. The cake should be cooked through, test with a cake tester. The mixture should come out clean but moist.
  • 9 Allow to cool on a rack. When the cake is completely cool, remove from the tin.
  • 10 For the chocolate sauce, melt the chocolate with the cream in a pot on a low heat stirring all the time. Stir till smooth and remove from the heat. Allow to cool.
  • 11 For the sparkling cranberries and cherries; Put 175g sugar and water in a pot and bring to a simmer. Simmer for 6/7 minutes gently.
  • 12 Allow to cool and add the whole cranberries. Put in the fridge overnight.
  • 13 Remove the berries from the syrup. Allow to stand for 15 minutes (to dry off a bit). Sprinkle the cranberries and grace cherries with the granulated sugar. Set aside till dressing the cake.
  • 14 To assemble: Place the cake on your chosen plate. Drizzle the chocolate sauce over the cake. Decorate the top with the sparkling cranberries. You can dot a few plain cranberries in places also to give a contrast. Sprinkle with icing sugar.
Ingredients for cake
  • 250g butter, softened
  • 150g flour
  • 250g sugar
  • 2 tsp baking powder
  • zest of 2 oranges
  • Juice of 1 orange
  • 50mls full fat milk
  • 3 large eggs
  • 100g ground almonds
  • 50g cranberries
  • 50g glace cherries
  • Icing sugar
  • Bundt cake tin, greased and lined (like the mould for jelly, but oven proof)
Chocolate sauce
  • 125g good quality white chocolate
  • 100ml Avonmore double cream
  • A little extra white chocolate for garnish
Sparkling cranberries and cherries
  • 175g sugar
  • 75mls water
  • 100g fresh cranberries
  • 100g glace cherries
  • 100g granulated sugar
You’ll need
  • Cake tin
  • Whisk