Baking season ends with white chocolate cake
I finished off the holiday baking with a cake to share with the
family on Christmas Eve. The white chocolate layer cake with
cranberry filling was actually the recipe that drew me to a Better
Homes and Gardens’
”
Christmas Baking
”
magazine last year, but by the time we finished with several
kinds of breads, cookies and a cheesecake, a cake seemed a little
bit like overkill.
Baking season ends with white chocolate cake
I finished off the holiday baking with a cake to share with the family on Christmas Eve. The white chocolate layer cake with cranberry filling was actually the recipe that drew me to a Better Homes and Gardens’ “Christmas Baking” magazine last year, but by the time we finished with several kinds of breads, cookies and a cheesecake, a cake seemed a little bit like overkill.
I held onto the magazine, though, and made a point to check out the recipe again. I don’t often make cakes and I make them from scratch even less frequently. My mom and I joke that I have inherited her cake-making gene, which is to say I have a lack of a cake-making gene. When I started off making the cake Christmas Eve morning, I ruined a bag of white chocolate chips by trying to cook them in a medium sauce pan, as the recipe required. After burning the chips beyond use, I realized a double boiler made from a large metal bowl placed over a pot of simmering water would work much better. But at that point, I had to run to the store for more white chocolate. Luckily, the filling was easy to make and the cake itself came out only slightly lopsided. My cake didn’t look quite like the picture, but it still tasted good.
After the last month or so of baking, I’ll be taking a break from it. Look for some healthy dinner recipes next week to start off the New Year.
White chocolate layer cake with cranberry filling
Recipe courtesy of Better Homes and Garden ‘Christmas Baking’
1 12-oz. package of fresh cranberries
1 ¼ c. granulated sugar
¼ c. cranberry juice
2 tsp. finely shredded orange peel
2 tsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
8 oz. white baking chocolate, chopped
2 ¼ c. all-purpose flour
2 ¼ tsp. baking powder
¼ tsp. salt
10 tbsp. butter, softened
1 1/3 c. granulated sugar
4 eggs
1 ½ tsp. vanilla
1 ¼ c. milk
12 oz. white baking chocolate, chopped
1 c. butter, softened
2 tsp. vanilla
2 c. powdered sugar
For filling: In a medium saucepan, combine cranberries, the 1 ¼ c. granulated sugar, cranberry juice, orange peel, lemon juice, cinnamon, ginger and cloves. Bring to a boil; reduce heat. Simmer uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl. Cover and chill for two hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
Meanwhile, preheat oven to 350 degrees. Grease the bottoms of two 9x 1 ½-inch pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
In a double boiler, slowly melt the white chocolate over simmering water, until melted. In a medium bowl, combine flour, baking powder, and salt; set aside. In a large bowl, beat the 10 tbsp. of butter with an electric mixer on medium to high speed for 30 seconds. Gradually add in the 1 1/3 c. granulated sugar, beating until well combined. Add eggs one at a time, beating after each addition. Beat in the 1 ½ tsp. vanilla. Alternately add flour mixture and milk to the butter mixture, beating on low speed after each addition until just combined. Spread the batter in the prepared cake pans.
Bake about 30. minutes, or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
For frosting: In a double boiler, slowly melt the white chocolate until it is completely melted. Allow to cool slightly. In a large bowl, beat the one cup of butter on medium to high speed until fluffy. Beat in melted white chocolate and the two teaspoons of vanilla. Gradually beat in powdered sugar (all two cups may not be needed.)
To assemble, use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up on a serving plate. Spread with one third of the filling. Top with third layer; spread with remaining filling. Top with the fourth layer, cut side down.
Spread top and sides of cake with frosting. If desired, cover cake loosely and chill for up to 24 hours. If cake is chilled, let stand about 30 min. at room temperature before serving.
Makes 16 servings.
