Yet another baking tradition of mine: the Christmas bundt cake. I got my Nordicware forest scene tin years ago in TK Maxx and it’s still one of my best ever baking purchases. This year I opted for a cranberry and white chocolate bundt cake: just the right balance of sharp and sweet, and lifted by the clementine zest. The crystallised clementines are surprisingly simple to make but so effective – I’m going to be serving them with everything this festive season! To make the cake, you will need:
90g caster sugar
90g soft brown sugar
180g self-raising flour
75g fresh cranberries
75g white chocolate, chopped
Zest of one clementine
For the topping:
100g caster sugar, plus extra for coating
100g water (this makes more simple syrup than you need, but it will keep in the fridge for a month and is perfect for festive cocktails!)
50g white chocolate, melted.
Preheat the oven to 160C Fan. Cream the butter and sugars until light and fluffy. Add the eggs one at a time with a little flour, then fold in the rest of the flour.
Fold in the white chocolate and cranberries and pour the mixture into a well-greased bundt tin. Bake for 45 – 50 minutes (cover if it starts to brown too much).
Meanwhile, make the crystallised cranberries. Make a simple syrup with equal parts sugar and water. Dip the cranberries in the syrup and leave on greaseproof paper to dry for an hour, then toss in caster sugar until coated. Remove the bundt from the tin, drizzle with white chocolate and decorate with the cranberries.
Recipe by me.