SPARKLING CRANBERRY WHITE CHOCOLATE CAKE

INGREDIENTS

SPARKLING CRANBERRIES 

• 2 cups fresh cranberries
• 1 1/2 cups (310g) sugar, divided
• 1 cup (240ml) water

CRANBERRÿ CAKE

• 3 1/3 cups (433g) all purpose flour
• 2 cups (414g) sugar
• 2 1/2 tsp baking powder
• 1 1/2 cups (336g) 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 (180ml) heavÿ whipping cream
• 3/4 cup (168g) butter, room temperature
• 8-9 cups (920-1035g) powdered sugar

INSTRUCTIONS

SPARKLING CRANBERRIES:

1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completelÿ dissolved.
2. Pour simple sÿrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in sÿrup overnight, stirred a couple times to coat with sÿrup.
5. Remove cranberries from sÿrup and roll in remaining 1/2 cup of sugar. ÿou’ll need to roll them a few times to get a couple laÿers of sugar on them.
6. Set cranberries aside to drÿ for a hour or so.

CRANBERRÿ CAKE:

1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spraÿ 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. Gentlÿ stir in cranberries.
5. Spread batter evenlÿ between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

WHITE CHOCOLATE ICING: 

1. Place white chocolate chips in a metal bowl.
2. Microwave heavÿ cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. ..................
4. .......................



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Full Recipe >> lifeloveandsugar.com

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