Cranberry and White Chocolate Bundt Cake

• 625 ml (2 ½ cups) all‑purpose flour
• 10 ml (2 tsp) baking powder
• 1.25 ml (¼ tsp) salt
• 180 ml (¾ cup) softened butter
• 250 ml (1 cup) maple sugar
• 3 eggs
• 375 ml (1 ½ cups) buttermilk
• 100 g (3 ½ oz) white chocolate, cut into small pieces
• 250 ml (1 cup) frozen cranberries

Pour le glaçage

• 200 ml (¾ cup + 4 tsp) water
• 1 small raw beet, peeled and cut into small cubes
• 625 ml (2 ½ cups) icing sugar