White Chocolate-Cranberry Cake

• 1-1/2 pkg. (170 g each) Baker's White Chocolate, divided
• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 3 Tbsp. grated orange zest Safeway 1 lb For $0.79 thru 02/09
• 5 Tbsp. orange juice, divided
• 2 cups flour
• 2 tsp. Magic Baking Powder
• 1-1/2 cups fresh or frozen cranberries

1. Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan or fluted tube pan.
2. Chop 6 of the oz.
3. chocolate; set aside.
4. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
5. Add eggs, orange peel and 3 Tbsp.
6. of the orange juice; mix well.
7. Add flour and baking powder; beat until well blended.
8. Stir in chopped chocolate and the cranberries.
9. Bake 1 hour to 1 hour 10 min.
10. or until toothpick inserted near center comes out clean.
11. Cool in pan 10 minutes; remove from pan to wire rack.
12. Cool completely.
13. Place remaining 3 oz.
14. chocolate and remaining 2 Tbsp.
15. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently.
16. Drizzle over cake.
17. Let stand until glaze is firm.

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

Taken from www.kraftrecipes.com/recipes/white-chocolate-cranberry-cake-84149.aspx (may not work)