THE NEW CHRISTMAS CAKE

I’m dreaming of a White Christmas... and this delectable glitzy cake will do the trick, even if it doesn’t snow on the 25th.

SPARKLING CRANBERRY CAKE WITH WHITE CHOCOLATE ICING

MAKES 12 TO 14 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 1½ HOURS

3⅓ cups all-purpose flour

2½ tsp baking powder

1½ cups salted butter, softened 2 cups granulated sugar

3 eggs

1 tbsp vanilla

1 cup sour cream

1 cup milk

2 cups fresh cranberries

1 cup coarse sugar

4 fresh rosemary sprigs White Chocolate Icing

375 g white chocolate, chopped ¾ cup 35% whipping cream ¾ cup unsalted butter, softened 8 cups icing sugar

In bowl, whisk together flour and baking powder. In separate large bowl, using electric mixer, beat butter until creamy; beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture, alternating with sour cream and milk, just until smooth (do not overmix). Stir in vanilla. Gently fold in cranberries.

Preheat oven to 350°F. Grease three 8-inch round cake pans; line with parchment paper. Divide batter evenly among pans; bake until tester inserted in centre comes out with a few moist crumbs still attached, 35 to 40 minutes. Let cool slightly in pans on racks; turn out directly onto racks. Let cool completely. (Make-ahead: Cover and refrigerate cakes for up to 2 days or freeze for up to 1 month.)

White Chocolate Icing

Place chocolate in large heatproof bowl; set aside. In microwave-safe measuring cup, microwave cream until bubbling, 40 to 45 seconds. Pour hot cream over chocolate, cover with plastic wrap and let stand for 5 minutes; whisk until smooth. Let cool until thickened; using electric mixer, beat for 2 to 3 minutes or until lightened and creamy.

Beat in butter until smooth; gradually beat in icing sugar, beating until desired consistency. (Make-ahead: Can be refrigerated for up to 1 day. Let stand at room temperature for 30 minutes; beat again before using.)

Place strips of waxed paper on serving plate. Place 1 cake on top (trimming to make even layer if necessary). Spread one-quarter of the icing over top; repeat layers. Top with remaining cake. Spread remaining icing smoothly over cake. Press coarse sugar lightly into icing. Remove waxed paper strips. (Makeahead: Can be covered and refrigerated for up to 1 day; let stand at room temperature for 1 hour before serving.) Insert rosemary sprigs, upside down, into top of cake.

PER EACH OF 14 SERVINGS about 1,060 cal, 8 g pro, 47 g fat

(29 g sat. fat), 154 g carbs (1 g dietary fibre, 154 g sugar),

2 g iron, 355 mg sodium.