White Chocolate Raspberry Bundt Cake
Butter is mixed with eggs and sugar until smooth
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Raspberries and white chocolate is mix them lightly into the batter with a spatula
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The Bundt pan is buttered, floured and refrigerated while making the batter. It never fails!
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Baked for about 50’ or until a tester comes out clean
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A drizzle of thick white chocolate ganache is the perfect icing
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And chopped raspberries before the ganache sets (I used frozen)
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It keeps for several days in the fridge, well wrapped, or a month in the freezer
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