This cake is also from the Southern Living Christmas book that we got the Charlotte Russe recipe from last year. Our decorating job wasn’t as pretty as the book, but the cake was really delicious and moist. The girls had a great time decorating the cake though. I poured the white glaze on and they did the rest.
I think I just might make the cake again this year but serve it without the frosting as it got kind of sweet. Maybe serve it with a side of cranberry orange compote if we want added sweetness.
Click on the link below for the recipe. It’s really quite easy.
1 cup Butter, softened
2 cups Sugar
5 large Eggs
1 cup Sour Cream
¼ teaspoon Baking Soda
3 cups All Purpose Flour
4 (1 ounce) squares White Chocolate, chopped
½ cup Dried Cranberries
½ cup Chopped Walnuts, toasted
½ teaspoon Vanilla Extract
Beat the butter at medium speed until creamy. Slowly add the sugar and beat until it is incorporated and the mixture is silky, about 5-7 minutes. Add eggs, one at a time until blended.
While the sugar and butter is blending, mix the sour cream and baking soda in a small cup. Add to the butter mixture a little at a time, alternating with the flour. Add a little flour, let is mix, add a little sour cream, let it mix…. and so on, ending with the flour. Beat the mbatter at low speed until well blended. Add the white chocolate, cranberries, walnuts and vanilla and stir through the batter. Pour the batter into a greased and floured 10″ tube pan.
Bake at 326°F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let the cake cool in the pan for 10 to 15 minutes; remove from the pan and continue cooling on a wire rack until completely cool.
You can serve and eat at this point, but if you’d like to put the white glaze on, here’s the recipe:
6 (1 ounce) squares white chocolate, melted
3 tablespoons hot water
1 teaspoon vanilla extract
2 cups sifted powdered sugar
Combine the white chocolate, water and vanilla in a bowl and stir well. Slowly add the powdered sugar and stir until smooth.
To glaze, leave the cake on the cooling rack and place a cookie sheet under it to catch the drips. Working quickly, pour the white glaze on top of the cake, letting it drip down the sides. Use a spatula to spread the glaze on the sides of the cake so that it’s evenly coated. Let it stand one hour for the glaze to set.
To decorate, use decorating gels in tubes.