Inspired by a recipe found on Baker By Nature, I adapted a bundt cake recipe into 2 loaf cakes (or one loaf plus 3 “mini-loaves”). It not only looks spectacular, but it tastes divine! So feel free to make a Bundt, or 2 loaves, and call it a quick bread. Either way, it’s so festive and delicious, filled with flavors – white chocolate, cranberry, orange essence, almond and vanilla.
For the Frosting, I adapted my favorite Frosting recipe from Leslie Mackie’s Macrina Bakery and Cafe Cookbook. I added a bit of almond extract and a spoon of Orange Juice.
This cake keeps well for close to a week when wrapped airtight and refrigerated.
Keywords: Bundt, quick bread, white chocolate, cranberries, Christmas, holiday,