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11-26-2006, 10:20 AM
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White Chocolate Cranberry Cake
1-1/2 pkg. (9 squares) BAKER'S Premium White Baking Chocolate, divided
1 cup (2 sticks) butter, softened 1 cup firmly packed brown sugar 1/2 cup granulated sugar 4 eggs 3 Tbsp. grated orange peel 5 Tbsp. orange juice, divided 2 cups flour 2 tsp. CALUMET Baking Powder 1-1/2 cups fresh or frozen cranberries PREHEAT oven to 350ºF. Grease and flour 9-inch tube pan or fluted tube pan. Chop 6 of the chocolate squares; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange peel and 3 Tbsp. of the orange juice; mix well. Add flour and baking powder; beat until well blended. Stir in chopped chocolate and the cranberries. 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. PLACE remaining 3 chocolate squares and remaining 2 Tbsp. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over cake. Let stand until glaze is firm.     
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