A cake like this gingerbread bundt cake - but the cake only, and not the glaze -- can be two or three days in advance. In fact, its flavor and texture will probably improve by resting at least a day or two. The glaze however should be made at the last minute and applied shortly before serving.
As for the candied cranberries: I have not made those, but I would think you could do everything but toss them in sugar a few days in advance. If you toss them in sugar then, the sugar, I'm guessing, would melt over time in the syrup. I'd therefore wait to toss them in the sugar until shortly before serving. For a showstopper like this, you really want it to look good! ;o)
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As for the candied cranberries: I have not made those, but I would think you could do everything but toss them in sugar a few days in advance. If you toss them in sugar then, the sugar, I'm guessing, would melt over time in the syrup. I'd therefore wait to toss them in the sugar until shortly before serving. For a showstopper like this, you really want it to look good! ;o)