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Sparkling Cranberry White Chocolate Cake Recipe

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This recipe for Sparkling Cranberry White Chocolate Cake, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Ingredients:  
Ingredients:  
Sparkling Cranberries
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water

Cranberry Cake
3 1/3 cups (433g) all purpose flour
2 cups (414g) sugar
2 1/2 tsp baking powder
1 1/2 cups salted butter (340g), room temperature
3 eggs
2 tbsp vanilla extract
1 cup (240ml) sour cream
1 cup (240ml) milk
3 cups fresh cranberries

White Chocolate Icing
12 oz white chocolate chips
3/4 cup heavy whipping cream
3/4 cup butter, room temperature
8-9 cups powdered sugar

Directions:
Directions:
Sparkling Cranberries
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You'll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

Cranberry Cake
1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.

 

 

 

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