Christmas Cranberry Pound Cake #christmas #dessert

This Christmas Cranberry pound cake with sparkling and dried cranberries, white chocolate and a lovely white glaze is best Christmas dessert.

Ingredients

For the Cake:

• 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons flour but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
• 1/2 teaspoons baking powder
• Pinch of salt
• 1 cup cranberries (fresh or thawed)
• 140 grams (5 oz.) white chocolate chunk
• 115 grams (1/2 cup) unsalted butter-softened at room temperature
• 300 grams sugar ( 1 and 1/2 cups)
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 3 eggs
• 1 teaspoon vanilla extract
• 2 Tablespoons browned butter

Frosting:

• 56 grams (1/4 cup) unsalted butter-softened
• 112 grams (4 oz.) cream cheese-softened
• 1 and  1/2  cups powdered sugar (or more to make it thick enough to spread on top of the cake)
• 1 teaspoon vanilla extract

Garnish:

• handful dried cranberries
• 1 tablespoon vegetable oil
• 1/2 cup white chocolate chips

Commands

1. Preheat the convection air oven to 325 F (if you don’t have convection air oven enhance the temperature to 350 F and you may should rotate the pan 1/2 manner thru the baking time)
2. Butter and flour 8.5×4.5×three inches loaf pan and line it with parchment paper.
3. combine cake flour, baking powder and salt and sift it three instances, set aside.
4. In a small sauce pan over medium heat brown 2.five tablespoon butter until it’s pleasant amber shade, put off the foam and set apart to chill.
5. Whisk the egg with vanilla extract and set aside.
6. mix the butter on medium speed till it’s creamy, slowly upload sugar and retain beating until it’s creamy.
7. add heavy cream and mascarpone, and beat on medium velocity.
8. turn mixer on low speed and progressively add dry elements alternately with eggs.
9. upload handful flour in chocolate chunks and toss them to cowl calmly. Toss cranberries with a handful flour to cowl them completely.
10. add chocolate chunks within the batter and stir nicely, then gently stir in cranberries
11. Pour the batter into prepared loaf pan, smooth the pinnacle and gently faucet the pan on running surface to do away with the air bubbles.
12. With a butter knife draw a line down the center of the pound cake and pour browned butter into the road.
13. Bake until the pinnacle of the cake is golden brown and a toothpick inserted comes out easy (about 55 to sixty five minutes). Cool the cake within the pan for 15 minutes, then remove from the pan and cool on the rack.

Glaze:

1. whilst the cake is absolutely cooled prepare the glaze.
2. With a mixer, cream collectively softened butter and cream cheese till easy. Slowly add in powdered sugar and beat till smooth, mix in vanilla extract. unfold on top of the cake.place the cake within the refrigerator till the frosting is ready.

Garnish:

1. whilst the frosting is ready soften 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s easy( cool if it’s too skinny)
2. Sprinkle the cake with dried cranberries and drizzle with chocolate. (you could drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).