Bundt Cake

1. Preheat oven to 350 F. Grease bundt pan with butter or cooking spray. Make sure you get every nook and cranny!
2. Cream butter and sugar together for 10 minutes until fluffy. Add orange juice, orange zest, and vanilla extract and mix until combined. Scrape the bowl if necessary. Add eggs and egg yolk one at a time, mixing in between additions.
3. In a separate bowl, whisk together flour, baking powder, ground cinnamon, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold in the frozen cranberries and white chocolate.
5. Spoon the thick batter into a prepared large bundt pan. If you’re using a mini bundt pan then fill each mold 3/4 way full. Bake a large bundt pan for 50-60 minutes and a mini bundt pan 35-45 minutes or until a toothpick comes out clean.
6. Remove from the oven and let cool for 15 minutes. Gently run a knife around the edges and pull the cake away from the edge of the pan. Flip bundt cake onto a wire rack and let cool.

Icing

1. In a medium bowl, whisk together all the icing ingredients. If the icing is too thick add a few drops of milk, if it’s too runny add a tbsp of powdered sugar. Whisk until nice and smooth and thick.
2. Spoon icing on top of the cooled bundt cakes and top with shaved white chocolate and sprinkles. Enjoy!