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

Size It Up
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Nutrition (per serving)
	Calories	350
	Total fat	18g
	Saturated fat	9g
	Cholesterol	85mg
	Sodium	180mg
	Carbohydrate	43g
	Dietary fiber	1g
	Sugars	29g
	Protein	4g
	Vitamin A	8%DV
	Vitamin C	4%DV
	Calcium	8%DV
	Iron	8%DV

semperfijb on 12/22/2006
This looks so good, I'm about to make it right now, but I have a question. There have been many comments of this cake being too sweet. I am aboutto make it for a party, and was wondering if adding more cranberries would help counter the sweetness? Is this advisable and if so, increase by how much? Thank You!


Gacook5084 on 12/21/2006
I would love to make this cake for Christmas....but not being a baker, should I use self-rising or all purpose flour? Thank you so much!!!