Tangy Cranberry & White Chocolate Pound Cake Delight

Perfect for any gathering or a sweet indulgence at home!

There’s something magical about the combination of tart cranberries and sweet white chocolate, especially when it’s baked into a buttery, moist pound cake. This recipe strikes the perfect balance between rich sweetness and a subtle tang, creating a treat that’s irresistible for any occasion.

Whether you’re enjoying it with a cup of coffee or serving it to guests, this cake promises to steal the spotlight. The creamy frosting and dried cranberry garnish take it to another level, making it not only delicious but also a beautiful dessert centerpiece.

Yields: 1 loaf
Prep time: 15 minutes
Cook time: 1 hour

Photo byGLP

Ingredients

• 1 3/4 cups all-purpose flour, plus 1 tablespoon (set aside for cranberries)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 1/2 cups sugar
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2/3 cup heavy cream
• 1 cup cranberries (fresh or thawed from frozen)
• 1 cup white chocolate chunks

For the Frosting:

• 1/4 cup unsalted butter (softened)
• 4 oz cream cheese (softened)
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• A handful of dried cranberries for garnish

Instructions

1. Preheat your oven to 350°F. Grease and flour a standard loaf pan (9x5-inch works best), and line it with parchment paper, leaving extra hanging over the sides for easy removal.
2. In a medium bowl, combine 1 3/4 cups flour, baking powder, and salt. Set aside.
3. Toss the cranberries in the remaining 1 tablespoon of flour to coat. Set aside.
4. In a large mixing bowl, beat the softened butter until smooth, then add the sugar and cream together until it looks fluffy and light.
5. Mix in the eggs one by one, ensuring each is well-incorporated before adding the next. Stir in the vanilla.
6. Gradually add the flour mixture in three parts, alternating with the heavy cream. Begin and end with the flour mixture. Stir until just combined.
7. Fold in the white chocolate chunks, followed by the floured cranberries.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 60-65 minutes, or until a toothpick inserted into the middle comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
10. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Frosting

1. Beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, continuing to beat until creamy. Add the vanilla extract and mix until fully blended.
2. Once the cake is cool, spread the frosting generously over the top. Sprinkle dried cranberries for a tangy finish.

Substitutions & Storage

• Substitutions: Swap heavy cream for sour cream if you prefer a tangier flavor, or use dark chocolate for a richer contrast with the cranberries. You can also substitute dried cranberries for fresh, though you may want to soak them in warm water for 10 minutes to plump them up.
• Storage: This pound cake stays moist at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it (without frosting) for up to 3 months.

https://12tomatoes.com/white-chocolate-cranberry-pound-cake/