Name: White Chocolate Cranberry Bundt Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 2 h 40 min
Yield: 12 Slices
Ingredients: 2 and 1/4 cups (273g/9 and 5/8 ounces) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 and 1/2 cups (340g/12 ounces) unsalted butter, at room temperature; 3/4 cup (170g/6 ounces) full-fat cream cheese, at room temperature; 2 cups (397g/14 oz) granulated sugar; 1/4 cup (53 g/1 and 7/8 ounces) light brown sugar, packed; 1 Tablespoon finely grated orange zest; 1 and 1/2 teaspoons Watkins Baking Vanilla; 1 teaspoon Watkins Almond Extract; 5 large eggs, at room temperature; 2 cups (227g/8 ounces) fresh cranberries; 3 Tablespoons all-purpose flour; 1 cup (227g/8 ounces) unsalted butter, at room temperature; 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar; 1/4 teaspoon salt; 2 Tablespoons heavy cream; 1 teaspoon J.R. Watkins Almond Extract; 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes; Handful of slivered almonds; Orange zest