Wrapped Up - White Chocolate Cranberry Cake

Christmas is coming early again this year... at least for us. For the last few years, M and I have had so many holiday time obligations that we needed to plan ahead just to have time together.

So we've decided to celebrate Christmas early--something simple, perhaps a nice quiet dinner. That's the plan, but you know me, I can't end a celebration with just a bowl of clementines (though in-season and delicious). It must be something fit for the occasion--I see red and white.

With limited amount of time on hand, I used the seasonal cranberries for both flavors and color. I always associate white chocolate with fanciful desserts, so a white chocolate honey frosting seemed appropriate. Easy decoration with sugared cranberries gave the cake an instant festive appearance.

I'll serve this cake during our exchange of presents--I've got a feeling this will be a good year for me.

Ingredients

• 1 cup (6 ounces) fresh or frozen cranberries
• 2 tablespoons granulated sugar
• 1/2 cup water
• 3/4 cup (6 ounces) evaporated milk
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2-1/4 cups (9 ounces) cake flour
• 1-3/4 cups (12-1/4 ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon fine sea salt
• 6 ounces (12 tablespoons/1-1/2 sticks) unsalted butter, cut into 12 pieces and softened
• White Chocolate Honey Frosting, recipe to follow
• Sparkling Cranberries, recipe
• White Chocolate covered Crunchy Cereals (optional)

Directions

1. Place cranberries, sugar and water in a saucepan. Cook over medium-high heat until cranberries have popped and become mushy, about 5 minutes. Pour cranberry mixture into a fine-meshed strainer set over a mixing bowl and press through using a spatula; discard the solids. Set aside and cool for 10 minutes.
2. In a 2-cup measuring cup, whisk together 1/4 cup of cranberry puree, milk, egg whites, and vanilla. Set aside.
3. Adjust oven rack to middle position and heat oven to 350℉. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
4. In the bowl of a stand mixer fitted with paddle attachment, add flour, sugar, baking powder, and salt; mix on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
5. ....................................

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