White Chocolate Cranberry Bundt Cake (Gluten Free)

This lovely White Chocolate Cranberry Bundt Cake is a spectacular way to finish your holiday meals with its sugared cranberries and decorations. It is guaranteed to put everyone in a festive holiday mood. Rich and satisfying, everyone will be thrilled to enjoy a slice.

It takes a little time to get all the components made and cooled, but it is worth it when you hear the gasps of delight as soon as you present this cake!

A trick when you have to add a lot of eggs to a recipe (5 eggs in today’s cake!) is to break them into a measuring cup with a spout or a bowl. Then you can pour them one at a time into the batter in the bowl. Just add them one yolk at a time with accompanying egg whites.

Try to use fresh cranberries – they are in stores right now! They will soften a little during the baking process and be extra delicious in the cake. I always buy two or three bags and keep them in the freezer for future treats!

Be sure and toss the berries with a little flour to coat them before adding to the batter. This will help keep them from sinking to the bottom of the pan. You want them to be suspended fairly evenly throughout the batter as they bake.

The sugared cranberries are for decorating and nibbling. You can snack on them while you eat the cake. They are surprisingly addicting! They do take time to make so if you want to skip them go right ahead or use raw cranberries for decorating. The cake will still be lovely either way!

Whenever you are using a bundt pan, be sure to spray or butter the inside thoroughly, getting into every nook and cranny, including the center column too. Then sprinkle flour over the butter and shake the pan until all the surfaces are covered. When done, knock the pan against the sink’s edge to get rid of any excess flour. Now you’re ready to add the batter and bake a beautiful cake!

Be sure you have a large enough bundt pan. They vary dramatically in capacity and you will need a large one for this recipe. I bought one, the original design, that has a 12-cup capacity. It worked beautifully for this cake with plenty of room for the batter to rise.

If your pan is smaller, only fill it about 3/4 of the way. If there is any chance that it might rise and spill over, place it on a baking sheet pan to catch any drips. It is much easier to clean the sheet pan than the bottom of your oven!

If you have leftover batter, pour it into a second baking dish that’s been buttered and floured and bake alongside the bundt. Watch it carefully because it will bake more quickly than the bigger pan.

While fresh cranberries are in the markets, throw a couple of extra bags in your freezer. Then you’ll have them for another special cake in a month or two!

When you are heating the cream to pour over the chopped white chocolate and melt it, you can add a few drops of eggnog oil to make this even more festive and fun. This is totally optional – I had the oil in my fridge so I added a little, just to get a hint of the essence but not overwhelm the flavor of the white chocolate. I added it when the glaze was cooling and thickening.

I hope you love this White Chocolate Cranberry Bundt Cake. It is a showstopper that will have your guests applauding as you present it at the table after dinner. Who knows, it may become an annual tradition in your family! I know I’ll be making it again soon!

If you try this recipe, let me know! Leave a star rating, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!

Ingredients needed for White Chocolate Cranberry Bundt Cake:

• Cake: flour, baking powder, salt, butter, cream cheese, sugar
• Brown sugar, orange zest, vanilla, eggs, cranberries, flour or GF flour
• Topping: chopped white chocolate, heavy cream, eggnog oil (opt.)
• Optional Decorations: sugar, cranberries, pistachios, orange zest

PRO Tip:

The sugared cranberries need to be coated in a simple syrup and set aside to partially dry, so plan ahead. Then you roll them in sugar and set aside to dry for an hour while you make the cake and cool it. If you want to skip this time consuming step, you can use raw berries for garnishing or leave them off all together. Sugared berries will hold up to 2 days covered at room temperature. They will probably need to be re-rolled in more sugar.

PRO Tip:

Whenever you are using a bundt pan, be sure to butter the inside thoroughly, getting into every nook and cranny. Then sprinkle flour or gluten-free flour over the butter and shake the pan until all surfaces are covered. When done, knock the pan against the sink’s edge to get rid of any excess flour. Now you’re ready to add the batter and bake a beautiful cake!

How to make White Chocolate Cranberry Bundt Cake:

1. Make the Sugared Cranberries: Sort the cranberries, tossing out any underripe or shriveled ones. Combine the sugar with the water in a saucepan. Place over medium heat and bring to a simmer, whisking until fully dissolved. Remove the pan from the heat. Add the cranberries and stir to coat for a minute. Use a slotted spoon to transfer the berries to a parchment-covered baking sheet. Set aside to partially dry for at least 1 hour.
2. Pour the remaining 1 cup of sugar in a shallow dish. Transfer a few berries at a time into the bowl of sugar. Spoon the sugar over the berries and roll them around until fully coated. Set sugared berries on a clean parchment-lined baking sheet and let dry for at least 1 hour. They can be made a day ahead. Store sugared berries, covered, at cool room temperature, up to 2 days. You can re-roll them in sugar if they need a touch up.
3. Prepare the White Chocolate Cranberry Bundt Cake: Generously butter and flour a large 10-inch (12-cup; 25 cm / 2.8 L) bundt pan, covering all the nooks and crannies. Knock out excess flour and set aside until needed.
4. Whisk together the flour, xanthan if using, baking powder, and salt until combined, then set aside. In the bowl of your stand mixer, beat the butter and cream cheese until smooth and creamy. Gradually add both sugars, when incorporated increase speed to med-high and beat until light and fluffy. Beat in the orange zest and vanilla.
5. Lower the speed and add the eggs, one at a time, beating well after each one. Scrape the bowl and beater. Add the dry ingredients in two additions, mixing until just incorporated after each addition.
6. Toss the plain cranberries with 3 tbsp flour and fold them into the batter gently. Pour into the buttered/floured pan and smooth the top. Bake at 325°F (163°C) for 70 to 75 minutes until the cake is golden and a toothpick comes out clean.
7. Place the cake pan on a wire rack for 15 minutes, then turn out the cake onto the rack, remove the pan and cool completely.
8. Once at room temperature, transfer the cake to a serving plate.
9. Make the Glaze: Place the chopped white chocolate in a heatproof bowl. Bring the cream to a simmer in a saucepan and pour over the white chocolate and let sit for 5 minutes, then carefully stir until smooth. Set aside to cool and thicken; stir in eggnog oil if using. Pour over the top of the cake letting it drip down the sides.
10. Garnish with sugared cranberries (see Note), chopped pistachios, rosemary sprigs, and orange zest if desired. Slice and serve.

PRO Tip:

To easily warm eggs if you forgot to leave them out, fill a bowl with very hot tap water and place the whole eggs (in their shells) in the water. Leave for about 15 to 20 minutes to warm up. Wipe dry and they are ready to use in the recipe.

PRO Tip:

You can use small sprigs of fresh rosemary to add a touch of green to the decorations if you want. Just take each little sprig off the stem and separate it further until you little pieces with stems. Tuck them next to the sugared cranberries like tiny trees or bunches of leaves.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Grater/zester
• Chef’s knife
• Cutting board
• 10-inch/12-cup bundt pan (25 cm/2.8 L)
• Stand mixer or hand mixer
• Medium nonstick saucepan
• Nonstick safe whisk

Gluten-Free Tips:

*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 12 servings

White Chocolate Cranberry Bundt Cake (Gluten Free)

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This lovely White Chocolate Cranberry Bundt Cake is a spectacular way to finish your holiday meals. It is guaranteed to put everyone in a festive mood with its beautiful cranberries, colorful decorations, and delicious flavors. Rich and satisfying, everyone will be thrilled to enjoy a slice.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Additional Time 3 hours

Total Time 4 hours 30 minutes

Ingredients

Sugared Cranberries (optional)

• 1 cup (198g) granulated sugar
• 1 cup (227g) water
• 2 cups (114g) fresh cranberries
• 1 to 1-1/2 cups (198g to 297g) more granulated sugar

Cranberry Bundt Cake

• 2-1/4 cups (270g) gluten-free all-purpose flour* (see Note) or regular AP flour
• 1/4 tsp xanthan gum, only if your GF flour doesn’t already contain it
• 1-1/4 tsp baking powder
• 1/2 tsp kosher salt
• 1-1/2 cups (3 sticks; 340g) unsalted butter, at room temperature
• 3/4 cup (170g; 6 oz) full-fat cream cheese, at room temperature
• 2 cups (397g) granulated sugar
• 1/4 cup (53 g) light brown sugar, packed
• 1 tbsp finely grated orange zest (from about 1 large orange)
• 1-1/2 tsp vanilla
• 5 large eggs (250g), at room temperature** (see Note)
• 2 cups (227g/8 oz) fresh cranberries or frozen*** (see Note)
• 3 tbsp gluten-free all-purpose flour blend or all-purpose flour

Topping

• 312g (11 oz) chopped white chocolate or white chocolate chips
• 1/2 to 3/4 cup (113g to 170g) heavy cream
• A drop or two of eggnog oil, optional (my favorite is LorAnn brand)

Optional Decorations

• Chopped pistachios
• Orange zest
• Mini rosemary sprigs
• Sugared cranberries or raw cranberries

Instructions

1. Make the Sugared Cranberries: Sort the berries, discarding any shriveled or white (unripe) berries. Rinse and drain. Line a baking sheet with parchment or foil and place a wire rack over the parchment. This will catch dripping syrup from the berries.
2. In a medium saucepan, combine the 1 cup (198g) sugar and water and whisk well to dissolve the sugar. Bring the mixture to a low boil, reduce the heat, and let simmer on low heat for 3 minutes (this is a simple syrup).
3. Remove the pan from the heat and add the cranberries. Stir the berries in the pan (off the heat) for 1 minute to be sure they are all thoroughly coated. Using a slotted spoon, transfer the berries to the prepared baking sheet. Set aside for 1 to 1-1/2 hours until the berries are tacky and sticky. Note: you can save the liquid to use in cocktails/mocktails later.
4. Pour the remaining 1 cup (198g) sugar in a shallow dish, like a pie plate or au gratin dish. Move a few of the sticky cranberries to the sugar at a time, rolling until completely coated. Work in small batches. When thoroughly coated, set onto another baking sheet lined with a clean sheet of parchment or waxed paper to dry for at least 1 hour. Can be made a day ahead.
5. Store sugared berries, covered, at cool room temperature, up to 2 days. If they begin to look moist and a lot of the red color is showing through, re-roll them in more sugar to freshen them.
6. If you want to skip the step of sugaring the berries, you can use fresh, raw berries for garnishing the cake. But the sugared berries are beautiful and add a lot to the final presentation as well as being delicious to eat.
7. Prepare the Cranberry Bundt Cake: Preheat the oven to 325°F (163°C). Generously butter and flour a 10-inch (12-cup; 25 cm/2.8 L) bundt pan, being sure to coat all of the nooks and crannies. Set the pan aside.
8. In a medium mixing bowl, whisk together the flour, xanthan gum if using, baking powder, and salt; whisk well to combine then set aside.
9. In the bowl of your stand mixer or in a large bowl using a hand mixer, beat the butter and cream cheese at low speed until smooth and creamy, about 1 minute. Gradually add in both sugars, then increase the speed to medium and continue beating until light and fluffy, about 3 minutes. Scrape the bowl well. Beat in the orange zest, and vanilla.
10. Then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat for 30 seconds to aerate the batter. Add in 1/2 the flour mixture, mixing just until combined, then add the remaining flour mix and beat on low until combined.
11. In a medium mixing bowl, combine the cranberries and 3 tbsp flour and toss well to coat. Using a rubber spatula, fold the cranberries into the batter until just combined and evenly distributed. Scrape the batter into the prepared pan and smooth the top. (See the “Kitchen Glossary” which is under “The Pantry” tab at the top of the page for a description of how to fold the batter.) 
12. Bake for 70 to 75 minutes, or until the cake is risen, golden, and a toothpick inserted into the center of the cake comes out clean. The cake will be beginning to pull away from the sides of the pan. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack, remove the pan, and cool completely.
13. Once the cake is at room temperature and the sugared cranberries are ready, transfer the cake to a serving plate.
14. Make the Topping/Glaze: Chop the white chocolate into small pieces and place in a glass heatproof bowl. Set aside.
15. In a small saucepan, bring 3/4 cup (177 ml) of the heavy cream to a simmer, remove from the heat and pour over the white chocolate pieces. Let the mixture sit for 5 minutes, then carefully stir with a whisk until a smooth ganache forms. If the white chocolate doesn't melt fully, you can microwave the bowl for 15 to 30 seconds. Stir until the chocolate is fully melted and ganache is smooth. Set the glaze aside to cool and thicken until ready to pour it over the cake. Stir in the eggnog flavoring if using.
16. Assemble the Cake: Spoon the white chocolate and cream glaze over the top of the cooled cake letting it drip down the sides. Garnish with sugared cranberries, pistachios, and rosemary, if desired. Slice and serve.

Recipe found at www.theheritagecook.com

Notes

*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

**To easily warm eggs if you forgot to leave them out, fill a bowl with very hot tap water and place the whole eggs (in their shells) in the water. Leave for about 10 to 15 minutes to warm up. Wipe dry and they are ready to use in the recipe.

*** If you are using frozen cranberries, no need to thaw them first. You can put them straight into the batter and they will soften beautifully while baking the cake.

If you want to skip sugaring the berries, you can use fresh, raw berries for garnishing the cake or leave them off all together.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Adapted from recipes by Baker by Nature, Moore or Less Cooking, and Natasha’s Kitchen

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 544Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 114mgSodium: 349mgCarbohydrates: 81gFiber: 5gSugar: 17gProtein: 16g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.

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