White Chocolate, Orange & Cranberry Christmas Cake Recipe

Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.

Melt the white chocolate in a heatproof bowl over gently simmering water, then set aside to cool slightly.

In a separate bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Gradually fold in the melted white chocolate, followed by the flour and orange zest.

Stir in the dried cranberries and white chocolate chips until evenly distributed.

Pour the batter into the prepared cake tin and smooth the top.

Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with icing sugar before serving.