CHRISTMAS CRANBERRY POUND CAKE

Christmas is almost near, and I got the perfect dessert! It is this beautiful, perfectly sweet, delicious Christmas Cranberry Poundcake. A must and the excellent centrepiece on your dinner table this Holiday.

Ingredients

Cake:

3 Eggs

2 tbsp browned butter

187 g. cake flour-sifted (it’s about 1 1/2 c. + 3 tbsp cake flour before sifting. Make sure to measure it on a kitchen scale or the cake will dense or dry if you overdo the flour )

1/2 tsp baking powder

1 c. cranberries (fresh or thawed)

1/2 c. heavy cream

140 g. (5 ounces) white chocolate chunk

300 g. sugar ( 1 and 1/2 c.)

1/2 c. mascarpone cheese

115 g. (1/2 c.) unsalted butter-softened at room temperature

1 tsp vanilla extract

Pinch of salt

Frosting:

112 g. (4 ounces) cream cheese-softened

56 g. (1/4 c.) unsalted butter-softened

1 tsp vanilla extract

1 1/2 c. powdered sugar (or more to make it thick enough to spread on top of the cake)

Garnish:

1 tbsp vegetable oil

1/2 c. white chocolate chips

handful dried cranberries

How to make Christmas Cranberry Pound Cake

Step 1: Prepare your convection air oven and preheat it to 325 degrees F. Or your oven to 350 degrees F (make sure to rotate the pan halfway through baking).

Step 2: Grease and flour an 8 1/2 x 4 1/2 x 3 (9 x 5-3_ inches loaf pan. Then, line it with parchment paper.

Step 3: Mix the cake flour with baking powder and salt. Sift the mixture three times and set aside.

Step 4: Cook 2 1/2 tbsp butter in a small saucepan over medium heat until nice amber colour. Remove the foam and set the butter aside to cool.

Step 5: Combine the egg with vanilla extract until well blended. Set aside.

Step 6: On medium speed, mix the butter until creamy. Gradually add in the sugar, beating until creamy. Now, add the heavy cream followed by the mascarpone. Beat again on medium speed.

Step 7: Adjust the speed of the mixer to low speed, then slowly add in the dry ingredients alternately with the eggs.

Step 8: To the chocolate chunks, add a handful of flour and toss until the chunks are evenly coated. Do the same with the cranberries.

Step 9: In the batter, add the chocolate chunks. Toss, then gently fold in the cranberries.

Step 10: Into the prepared loaf pan, pour the batter. Smooth the top, then tap the pan gently on your working surface the remove any air bubbles.

Step 11: Draw a line down the middle of the pound cake using a butter knife. Into the line, pour the browned butter.

Step 12: Place the pan in the preheated oven and bake the cake for about 55 to 65 minutes until golden brown and a toothpick inserted in the centre of the cake comes out clean. If using a regular oven, the baking might be 10 minutes longer. Cover the cake with aluminum foil if the top begins browning too much.

Step 13: Remove the cake from the oven when done and let it cool for about 15 minutes in the pan before inverting to a wire rack to cool completely.

Glaze:

Step 14: Cream the softened butter and cream cheese using a mixer until smooth. Gradually add in the powdered sugar and continue beating until smooth. Now, add the vanilla extract and mix until incorporated.
Step 15: Once the cake has cooled, spread the glaze on top of it. Keep the cake in the fridge until the frosting has set.

Garnish:

Step 16: In a small saucepan, melt half a cup of white chocolate chips with a tbsp vegetable oil over low heat until smooth.

Step 17: Sprinkle the dried cranberries on top of the cake and drizzle with chocolate.

Note:

Thaw the frozen cranberries, then rinse with cold water until the water is clear. Drain, then pat the cranberries dry using paper towels.

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