Description
A delicious pound cake packed with fresh cranberries and white chocolate, topped with a creamy glaze.
Ingredients
Scale
- 187 grams cake flour, sifted
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup cranberries (fresh or thawed)
- 140 grams white chocolate chunk
- 115 grams unsalted butter, softened at room temperature
- 300 grams sugar
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons browned butter
- 56 grams unsalted butter, softened
- 112 grams cream cheese, softened
- 1 and 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- handful dried cranberries
- 1 tablespoon vegetable oil
- 1/2 cup white chocolate chips
Instructions
- Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and rotate the pan halfway through baking).
- Butter and flour a 8 x 4 x 3 (or 9 x 5 x 3) inches loaf pan and line it with parchment paper.
- Combine cake flour, baking powder, and salt; sift it three times and set aside.
- In a small saucepan over medium heat, brown 2 Tablespoons of butter until it’s a nice amber color, remove the foam, and set aside to cool.
- Whisk the eggs with vanilla extract and set aside.
- Mix the butter on medium speed until creamy, slowly add sugar, and continue beating until creamy.
- Add heavy cream and mascarpone; beat on medium speed.
- Turn the mixer to low speed and gradually add dry ingredients alternately with eggs.
- Add a handful of flour to the chocolate chunks and toss them to cover evenly; toss cranberries with a handful of flour to cover completely.
- Add chocolate chunks to the batter and stir well, then gently stir in cranberries.
- Pour the batter into the prepared loaf pan, smooth the top, and gently tap the pan on the working surface to remove air bubbles.
- With a butter knife, draw a line down the center of the pound cake and pour the browned butter into the line.
- Bake until the top is golden brown, about 55 to 65 minutes. If the top starts browning too much, tent the cake with aluminum foil.
- Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
- When completely cooled, prepare the glaze by creaming together softened butter and cream cheese until smooth. Slowly add powdered sugar and beat until smooth, then mix in vanilla extract. Spread on top of the cake and refrigerate until the frosting is set.
- Once set, melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small saucepan over low heat until smooth (cool if too thin).
- Sprinkle the cake with dried cranberries and drizzle with chocolate.
Notes
- Measure the flour on a kitchen scale for best results to avoid a dense or dry cake.
- Use fresh or thawed cranberries for the best flavor.
- Ensure that the cakes cool completely before adding the glaze.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg