White Chocolate-Cranberry Cake

• 9 oz. BAKER'S White Chocolate, divided
• 2 cups flour
• 2 tsp. CALUMET Baking Powder
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 3 Tbsp. zest and 5 Tbsp. juice from 1 orange, divided
• 1-1/2 cups cranberries

1. Heat oven to 350 degrees F.
2. Chop 6 oz.
3. chocolate.
4. Combine flour and baking powder.
5. Beat butter and sugars in large bowl with mixer until light and fluffy.
6. Add eggs, orange zest and 3 Tbsp.
7. orange juice; mix well.
8. Gradually add flour, mixing well after each addition.
9. Stir in chopped chocolate and cranberries.
10. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
11. Bake 1 hour to 1 hour 10 min.
12. or until toothpick inserted near center comes out clean.
13. Cool in pan 10 min.
14. Remove from pan to wire rack; cool completely.
15. Heat remaining chocolate and orange juice in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently.
16. Drizzle over cake; let stand until firm.

s white chocolate, flour, baking powder, butter, brown sugar, granulated sugar, eggs, orange, cranberries

Taken from www.kraftrecipes.com/recipes/white-chocolate-cranberry-cake-74009.aspx (may not work)