Cranberry White Chocolate Sour Cream Bundt Cake
1 cup (2 sticks) sweet cream butter, softened at room temperature
3 cups granulated sugar
1 teaspoon almond extract or pure vanilla extract
1 cup Kemps Sour Cream
3 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped fresh cranberries
1 cup premium white baking chips
Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
In large mixer bowl, mix butter and sugar on low speed, scraping bowl constantly.
Beat on medium-high speed about 5 minutes, scraping bowl occasionally, until light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Add almond extract and sour cream. Mix well.
Gradually add flour and baking soda on low speed until smooth.
Mix in cranberries and baking chips on low speed. Pour batter into pan.
Bake 65 to 75 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Sprinkle cooled cake with powdered sugar.
Garnish the cake with sugared cranberries and mint leaves.
Skip the white chips and stir in 1/2 cup finely chopped, candied ginger.
For nut lovers, add 1/2 cup chopped raw almonds.