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Last Updated on December 18, 2020 by Diane Hoffmaster
One of the things I love most about fall is the reappearance of cranberries in the grocery store. When I find those precious bags of fresh cranberries I buy them every week and throw them in the freezer for year round cooking. Of course, I usually run out of them by spring and have to wait impatiently for them to show back up again! If you are a cranberry fan yourself, I highly recommend you start stocking up! Just throw a spare bag or two in the freezer for delicious quick breads and baked goods even in the middle of summer!
I wanted to do something creative with my latest cranberry haul so rather than making yet another quick bread or muffin I started looking for something a little more unique. I came across a cranberry bundt cake recipe that sounded intriguing but I knew that with the tartness of the cranberries I would need a sweet icing to go with it. Since I had picked up some white chocolate chips today I decided to melt a few and turn them into a simple glaze to pour over the top.
I was very impressed with my cranberry and white chocolate creation and the kids are in the kitchen right now devouring it!
Cranberry Orange Bundt Cake with White Chocolate Glaze
Serving Size: 1
Amount Per Serving: Calories: 6860Total Fat: 112gSaturated Fat: 54gCholesterol: 47mgSodium: 2469mgCarbohydrates: 1264gSugar: 229gProtein: 174g
Inspired by JoyfullHealthyEats.com
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.