CRANBERRY-WHITE CHOCOLATE POUND CAKE
This is a really delicious cake recipe that I clipped a few years ago from Homemakers Magazine. The sweet white chocolate is a nice contrast to the tart cranberries and orange.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 14
Steps:
- To make the cake, grease and flour a 9" tube pan; set aside.
- In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
- Add the brown and granulated sugars, orange rind and vanilla.
- Continue beating until fluffy.
- Beat in the eggs, one at a time.
- In a medium bowl, sift the flour and baking powder.
- Add to the creamed mixture, stirring until well combined.
- Stir in the cranberries and white chocolate chips.
- Spoon the batter into the prepared pan.
- Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
- Cool the cake in the pan on a wire rack.
- To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
- Stir in the orange juice.
- Unmold the cooled cake.
- Spoon the glaze over the top; let cool.
- Garnish the top of the cake with orange slices, or fill the centre with cranberries.
WHITE CHOCOLATE-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
- Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
- Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
- Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
- Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
- Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
- Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.
CRANBERRY-ORANGE WHITE CHOCOLATE CHEESECAKE
Spread cheer with Cranberry-Orange White Chocolate Cheesecake! Guests will love the creamy texture of this Cranberry-Orange White Chocolate Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
- Spoon cranberry glaze over cheesecake just before serving.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE
Provided by Food Network
Categories dessert
Time 1h34m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
- To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
- Serve cheesecake with compote and orange segments.
WHITE CHOCOLATE-CRANBERRY CAKE
Layer the perfect combination of chocolate and fruit with this White Chocolate-Cranberry Cake. Melted white chocolate and orange juice make the perfect glaze for this tube cake. Share it with your whole family and they're sure to find a new favorite.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Chop 6 oz. chocolate. Combine flour and baking powder. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, orange zest and 3 Tbsp. orange juice; mix well. Gradually add flour, mixing well after each addition. Stir in chopped chocolate and cranberries.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.
- Heat remaining chocolate and orange juice in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Drizzle over cake; let stand until firm.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.8066 g, Sugar 0 g, Protein 4 g
WHITE CHOCOLATE, ORANGE & CRANBERRY CHRISTMAS CAKE
Try sponge instead of fruit cake this Christmas. Our white chocolate cake is a crowd-pleaser and you can buy the meringue decorations, or bake them yourself
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 3h5m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub a little butter over the base and sides of two 20cm cake tins (use cake tins rather than sandwich tins as the higher sides work better), then line the base and sides with baking parchment. Melt 150g butter with 100g of the chocolate in a bowl set over a small saucepan of gently simmering water - make sure the base of the bowl doesn't touch the water. Stir the butter and chocolate every min or so until it has melted. Set aside to cool a little.
- Meanwhile, measure 250g flour, 2 tsp baking powder, ½ tsp bicarb and 250g sugar in a large bowl. Make a well in the middle and add 150g yogurt, 2 tsp vanilla extract, half the orange zest and juice, 3 eggs and 2 tbsp milk. Whisk everything together, then stir in the melted butter and chocolate.
- When the cake mixture is smooth (this makes a very wet pourable batter), divide it equally between the two cake tins. Bake on the middle shelf for 25-30 mins, they will look golden and evenly risen when cooked. Check they are done by pushing a skewer into the centre of the cakes - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven for a few more mins, then check again.
- Leave the cakes to cool in their tins for 5 mins, then transfer to a cooling rack. Wash out the tins and repeat steps 1 and 2, to make two more sponges in total. You can make them a day or two before icing, then wrap them in a double layer of cling film once cool. They can also be frozen for up to two months.
- To make the compote, simmer the cranberries and sugar in a small pan for 4-5 mins until jammy, then leave to cool.
- For the icing, melt the chocolate, either in 20-30 secs bursts in a microwave or in a bowl over simmering water. Set aside to cool a little. Roughly mash the butter and icing sugar together, then beat until smooth with an electric whisk or mixer. Add the chocolate and cream cheese and beat again until smooth.
- To assemble the cake, place one sponge on a cake board the same size as the sponge, then sandwich the other sponges on top with a little icing and the cranberry compote. Use the cake with the neatest edge, flipped upside down, on top to give your cake a good shape.
- Pile about half the remaining icing on top of the cake and use a palette knife to spread it thinly over the top and down the sides of the cake. This is a crumb coat, it catches any crumbs, ensuring the final layer looks clean and professional. Chill the cake for 10-20 mins to firm up the icing or leave it somewhere cool for longer. Spread the remaining icing over the top and sides of the cakes, giving it nice sharp edges. We've left some of the cake exposed for the 'naked' cake look, or cover it completely if you like. Will keep for three days.
- To decorate the cake: dot the top with meringue kisses that you've either bought or made yourself, edible snowflake decorations and gold leaf, if you like.See our guide to decorating a Christmas cake 3 ways for details on this design along with more decorating ideas.
Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 76 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
WHITE CHOCOLATE CAKE
If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Yield Serves 16-18
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
- Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
- While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
- Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
WHITE CHOCOLATE CRANBERRY MOUSSE TART
This beautiful features a cranberry centre surrounded by beautiful white chocolate mousse and bordered with a chocolate cookie crumb crust.Makes 1 9-inch tart
Provided by Anna Olson
Categories bake,Bake With Anna Olson,chocolate,dessert,eggs and dairy,fruit,Moderate
Yield 8-10
Number Of Ingredients 16
Steps:
- For the cranberry compote, simmer the cranberries, water, sugar and orange zest, stirring occasionally, for about 20 minutes, until the cranberries are tender and have "popped". Remove the pot from the heat, stir in the vanilla and brandy and then cool to room temperature before chilling until ready to use.
- For the crust, preheat the oven to 350 F. Stir the cookie crumbs and butter together and press this into an ungreased 9-inch fluted, removable-bottom tart pan. Bake the shell for 10 minutes, and then cool.
- For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
- Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
- To assemble the tart, spread half of the mousse over the bottom of the tart shell. Stir the chilled cranberry compote to loosen it and spoon this over the centre of the tart, spreading gently. Spoon the remaining half of the mousse into a piping bag fitted with a large star tip and pipe the mousse around the edge of the tart, creating a scalloped pattern. Chill the tart until ready to serve.
- The tart will keep, refrigerated, for up to 3 days.
WHITE CHOCOLATE FRESH CRANBERRY COFFEE CAKE
I love the combination of the fresh cranberries' tartness and the sweetness of the white chocolate. It would make an excellent addition to a holiday brunch or luncheon even. To make it a little more "waistline friendly", I made it with light butter and only 1/2 cup of white chocolate chips. Originally from a Dunkin' Donuts flier.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Grease an 8" square pan, metal or glass.
- Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
- Beat in one egg until thoroughly incorporated.
- Repeat with the second egg.
- In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
- Add the cranberries and 3/4 cup of white chocolate chips.
- Pour the batter into the pan, smoothing it out.
- Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
- Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.
Nutrition Facts : Calories 539.1, Fat 23.1, SaturatedFat 13.9, Cholesterol 91.4, Sodium 362.8, Carbohydrate 77.4, Fiber 1.9, Sugar 48.8, Protein 7.2
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- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
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