Cranberry Pound Cake (Print)
Buttery cranberry loaf scattered with white chocolate and topped with frosting. A festive addition to holiday tables.
# Ingredients:
01 -
3 tablespoons plus 1½ cups cake flour.
02 -
A tiny pinch of salt.
03 -
1 spoon of oil.
04 -
5 oz pieces of white chocolate.
05 -
½ teaspoon baking powder.
06 -
1 cup fresh cranberries.
07 -
½ cup heavy whipping cream.
08 -
1½ cups granulated sugar.
09 -
½ cup room-temperature butter.
10 -
1 teaspoon vanilla extract.
11 -
2 spoons of browned butter.
12 -
3 large eggs, at room temperature.
13 -
½ cup mascarpone cheese.
14 -
4 oz softened cream cheese.
15 -
¼ cup butter, softened, for frosting.
16 -
1½ cups powdered sugar.
17 -
½ cup little white chocolate chips.
18 -
A handful of dried cranberries.
# Steps:
01 -
Set your oven to 325°F convection. Butter a loaf pan, dust with flour, and line it with parchment.
02 -
Combine flour, salt, and baking powder. Run the mix through a sifter three times.
03 -
Melt butter until it's golden and smells nutty. Skim off the foam, then let it cool.
04 -
Whisk eggs and vanilla in a small bowl. Separately, cream butter and sugar. Stir in mascarpone and heavy cream.
05 -
Add flour mixture and eggs bit by bit into the butter mixture, switching between each. Gently fold in the chocolate and cranberries covered in a bit of flour.
06 -
Pour the batter into the loaf pan. Drizzle the browned butter along the top. Bake for 55 to 65 minutes. Let cool fully.
07 -
Mix cream cheese and butter together until fluffy. Blend in powdered sugar and vanilla until smooth.
08 -
Spread frosting on the cake, drizzle with melted chocolate, and top with cranberries.
# Notes:
01 -
Dry the frozen cranberries really well.
02 -
Don't over-measure the flour.
03 -
To drizzle chocolate cleanly, use a piping bag.