Prep Time: 30 mins | Cook Time: 65 mins | Yield: 12
Decadent and the perfect dessert for an easy Christmas treat! This Christmas Cranberry Pound Cake with cranberries, white chocolate, and cream cheese frosting is an irresistible dessert that everyone will surely love!
1 c. cranberries (fresh or thawed)
140 g. (5 ounces) white chocolate chunk
187 g. cake flour-sifted (it’s about 1 1/2 c. plus 3 tbsp cake flour before sifting. make sure to measure it on a kitchen scale as the cake could be dense or dry if you overdo it with the flour )
1/2 tsp baking powder
Pinch of salt
300 g. sugar ( 1 and 1/2 c.)
115 g. (1/2 c.) unsalted butter – softened at room temperature
1/2 c. heavy cream
1 tsp vanilla extract
2 tbsp browned butter
1/2 c. mascarpone cheese
112 g. (4 ounces) cream cheese-softened
56 g. (1/4 c.) unsalted butter-softened
1 tsp vanilla extract
1 and 1/2 c. powdered sugar (or add more to make it thick enough to spread on top of the cake)
1 tbsp vegetable oil
1/2 c. white chocolate chips
handful dried cranberries
How to make Christmas Cranberry Pound Cake
Step 1: Prepare the convection air oven. Preheat it to 325 degrees F. If not using a convection air oven, raise the oven temperature to 350 degrees F and make sure to rotate the pan halfway through baking.
Step 2: Grease and flour an 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan. Then, line it using parchment paper.
Step 3: Mix the cake flour, baking powder, and salt. Sift the mixture thrice and set aside.
Step 4: Melt 2.5 tbsp butter in a small saucepan on medium heat until amber in color. Then, remove the foam and set it aside.
Step 5: Combine the egg and vanilla extract until blended and set aside.
Step 6: On medium speed, beat the butter until creamy. Gradually add in the sugar and continue mixing until creamy. Next, add the heavy cream along with the mascarpone. Beat at medium speed.
Step 7: Adjust the mixer speed on low and slowly add in the dry ingredients alternately with eggs.
Step 8: Toss the chocolate chunks in a handful of flour until evenly covered. Do the same with the cranberries.
Step 9: In the batter, add the chocolate chunks and mix well. Then, gently fold in the cranberries. Into the prepared loaf pan, pour the batter, smoothing the top. On your working surface, gently tap the pan to get rid of the air bubbles.
Step 10: Draw a line down the middle of the pound cake using a butter knife. Into the line, pour the browned butter.
Step 11: Place in the preheated oven and bake for about 55 to 65 minutes or until the top of the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. If not using a convection air oven, the baking time might be around 10 minutes longer. Cover the cake with aluminum foil if the top begins to brown too much.
Step 12: In the pan, cool the cake for about 15 minutes before taking them out of the pan and shifting it onto a rack to cool fully.
Step 13: Cream the softened butter and cream cheese using a mixer until smooth. Gradually add in the powdered sugar and beat until smooth. Next, stir in the vanilla extract.
Step 14: On top of the cake, spread the glaze. Keep the cake in the fridge until the frosting is set.
Step 15: In a small saucepan on low heat, melt half c white chocolate chips with 1 tbsp vegetable oil until smooth.
Step 16: On top of the cake, sprinkle some dried cranberries and drizzle with chocolate. You can do this using a spoon or transfer the chocolate into a small ziplock bag. Snip off one corner and pipe the chocolate over the cake.
If using frozen cranberries, make sure to thaw them first. Then, rinse them with cold water until the water is clear. Drain and completely pat them dry using paper towels.
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