Ingredients
- 1½ cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour, plus 1 tbsp for coating
- ½ tsp baking powder
- ½ tsp fine salt
- 1 cup whole milk, warmed slightly
- 1 tsp pure vanilla extract
- 1½ cups fresh or frozen cranberries, coarsely chopped
- 1 cup of white chocolate (either chips or roughly chopped)
Instructions
- Prepare the Pan & FruitSet the oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan. In a small bowl, coat the cranberries and white chocolate in a tablespoon of flour to keep them suspended in the batter.
- Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 5 minutes. Proper creaming creates the cake’s signature fine crumb. - Incorporate the Eggs
Add eggs one at a time, beating well after each addition to maintain a smooth, emulsified batter. - Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of flour, baking powder and salt. - Alternate Flour and Milk
With the mixer on low, add the flour mixture and warm milk in three parts, starting and ending with the flour. Mix just until each addition disappears—overmixing will toughen the cake. - Add Flavor and Fold in Mix-Ins
Stir in the vanilla extract. Gently fold in the floured cranberries and white chocolate until evenly distributed. - Bake
Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. - Cool
Let the cake rest in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.