White chocolate and cranberry Christmas cake
Serves: 10-12
Prep time: 20 minsTotal time: 
Photographed by Martin Poole
White chocolate and cranberry Christmas cake
Serves: 10-12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
596Kcal
Fat
27gr
Saturates
10gr
Carbs
80gr
Sugars
54gr
Fibre
5gr
Protein
9gr
Salt
0.5gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 125g ready-to-eat dried figs
- 150g pecans
- 150g dried cranberries
- 150g chopped white chocolate
- 150g light brown soft sugar
- 300ml cranberry juice
- 3 large eggs, lightly beaten
- zest of 2 large oranges
- 150g fresh cranberries
- 325g self-raising flour
- 2 tsp ground cinnamon
For the topping:
- 25g soft unsalted butter
- 100g cream cheese
- 100g unrefined icing sugar
- 50g white chocolate, melted and cooled slightly
- finely chopped dried cranberries and white chocolate shavings, to decorate
Step by step
Get ahead
Make to the end of step 3 up to 2 days ahead; the cake can also be frozen uniced. Once iced, you can keep the cake in the fridge for up to 3 days
- Preheat the oven to 160°C, fan 140°C, gas 3. Line a 7cm-deep 20cm round tin with buttered nonstick baking paper. Roughly chop the figs and pecans; mix with the dried cranberries, chocolate, sugar and juice.
- Mix the eggs, orange zest, fresh cranberries, flour and cinnamon into the mixture.
-
Pour the mixture into the prepared tin. Bake for 1 hour 10 minutes. Cool for 5 minutes in the tin, then turn out on to a wire rack to cool completely.TipThis is a great alternative to a traditional cake. It also works well baked in a 7cm-deep 21cm loaf tin.
- For the topping, whisk together the butter and cream cheese. Add the icing sugar, whisking all the time, then whisk in the white chocolate. Spread over the top of the cake. Decorate with chopped dried cranberries and white chocolate shavings.
