Ingredients:

  • 1 cup Pecans or Walnuts, roughly chopped
  • 1/4 cup Granulated Sugar (for crunch)
  • 2 tablespoons Water (for crunch)
  • Pinch of Sea Salt
  • 1 cup Fresh or Frozen Cranberries
  • 1/4 cup Granulated Sugar (for compote)
  • 1 teaspoon Orange Zest
  • 1/4 cup Water (for compote)
  • 2 1/4 cups All-Purpose Flour (Sifted)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup Unsalted Butter (softened)
  • 1 1/4 cups Light Brown Sugar (packed)
  • 3 Large Eggs (room temperature)
  • 1 extra Large Egg Yolk (room temperature)
  • 1 cup Buttermilk (room temperature)
  • 1 teaspoon Vanilla Extract
  • 8 oz Cream Cheese (full-fat, softened)
  • 1/2 cup Unsalted Butter (for frosting)
  • 3-4 cups Icing/Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 4 oz White Chocolate Bar (roughly chopped or shaved)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake tins with parchment paper circles.
  2. Make the Festive Crunch: Combine 1/4 cup sugar, 2 tbsp water, and salt in a small saucepan. Heat until sugar dissolves. Toss nuts in the syrup, spread on a parchment-lined baking sheet, and bake for 5–7 minutes until golden. Cool completely and roughly chop. Set aside half for the batter.
  3. Prepare the Cranberry Swirl: Combine cranberries, 1/4 cup sugar, orange zest, and 1/4 cup water in a small saucepan. Simmer for 8–10 minutes until the berries burst and the mixture thickens slightly. Cool completely.
  4. Mix Dry Ingredients: Whisk the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg in a medium bowl.
  5. Cream Butter & Sugar: Beat softened butter and brown sugar in a large bowl until light and fluffy. Beat in the 3 eggs, one at a time, followed by the extra yolk.
  6. Combine Wet & Dry: Alternate adding the dry mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Fold in half of the cooled candied nuts.
  7. Layer & Bake: Divide batter evenly between the two prepared tins. Dollop the cooled cranberry compote over the top of the batter in each tin. Use a knife to gently swirl the compote into the batter. Bake for 25–30 minutes, or until a skewer inserted centrally comes out clean. Cool in tins for 15 minutes, then turn out onto a wire rack to cool completely.
  8. Make the Frosting: Beat cream cheese and butter until smooth. Gradually beat in the sifted icing sugar until fluffy. Stir in vanilla extract.
  9. Assemble: Place the first cooled layer on a serving plate. Spread a generous layer of frosting. Top with the second layer. Frost the entire cake smoothly.
  10. Finish: Top the cake heavily with the remaining crunchy pecans and shavings of white chocolate. Chill briefly before slicing.