Cranberry season, which occurs mid September, right up until the Christmas season, is upon us. Thanksgiving and Christmas feature many recipes that include cranberries, but we love them because of their versatility all year round.
Dried and frozen cranberries extend well past their season and are great in salads, juices, jams, and sauces. Considered a super fruit, cranberries are also high in antioxidants! To celebrate cranberry season here’s a recipe for White Chocolate Chip Cranberry Cake, from our favourite matriarch, May Bailey!
White Chocolate Chip Cranberry Cake Recipe
1 cup softened butter
1 cup of brown sugar
½ cup granulated sugar
1 tbsp vanilla
1 tbsp orange juice
1 tbsp grated orange rind
2 cups all purpose flour
1 ½ cups cranberries (fresh or frozen)
225 g package white chocolate chips, refrigerated
1. Heat oven to 350°F. Grease and flour 9 inch tube or bundt pan. Beat butter and sugars with electric mixer. Add eggs, orange juice, vanilla and orange rind; beat until fluffy.
2. Add flour and baking powder and beat well. Stir in cranberries and white chocolate chips
3. Baked for 65-75 minutes or until well browned. Cool in pan 15 minutes. Remove and sprinkle, when cooled, with icing sugar.
This recipe and more great recipes like it can be found in the Avonlea Cookbook!