Christmas Cranberry Pound Cake

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The holiday season is synonymous with cozy gatherings, warm flavors, and desserts that bring joy to every table. Among the myriad of treats, the Christmas Cranberry Pound Cake stands out as a quintessential festive indulgence. Bursting with tart cranberries, luscious white chocolate, and topped with a creamy cream cheese frosting, this cake is an irresistible addition to your holiday dessert lineup. The pound cake’s rich, buttery crumb complements the pops of cranberry tartness, while the frosting and drizzle elevate it to a true showstopper.

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In this article, we’ll guide you through every step of preparing this decadent dessert, share tips for perfecting the recipe, and offer ideas for serving and variations. Get ready to wow your family and friends with a dessert that looks as good as it tastes!

Ingredients

For the Cake:

• 187 grams cake flour, sifted (approximately 1 ½ cups plus 3 tablespoons)
• ½ teaspoon baking powder
• Pinch of salt
• 1 cup cranberries (fresh or thawed)
• 140 grams (5 oz.) white chocolate chunks
• 115 grams (½ cup) unsalted butter, softened at room temperature
• 300 grams sugar (1 ½ cups)
• ½ cup heavy cream
• ½ cup mascarpone cheese
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons browned butter

For the Frosting:

• 56 grams (¼ cup) unsalted butter, softened
• 112 grams (4 oz.) cream cheese, softened
• 1 ½ cups powdered sugar (or more for a thicker consistency)
• 1 teaspoon vanilla extract

For the Garnish:

• Handful of dried cranberries
• 1 tablespoon vegetable oil
• ½ cup white chocolate chips

Instructions

Preparing the Cake

1. Preheat the Oven
   Preheat your convection air oven to 325°F. If you’re using a standard oven, increase the temperature to 350°F and plan to rotate the pan midway through the baking process.
2. Prepare the Pan
   Butter and flour an 8.5 x 4.5 x 3-inch (or 9 x 5 x 3-inch) loaf pan. Line the pan with parchment paper for easy removal.
3. Mix the Dry Ingredients
   Combine the sifted cake flour, baking powder, and salt. Sift the mixture three times to ensure a light, fluffy texture.
4. Brown the Butter
   In a small saucepan over medium heat, brown 2 tablespoons of butter until it reaches a rich amber color. Remove the foam and set the browned butter aside to cool.
5. Prepare the Wet Ingredients
   Beat the softened butter until creamy using a mixer on medium speed. Gradually add the sugar and continue to beat until light and fluffy.
6. Incorporate the Dairy
   Add the heavy cream and mascarpone cheese to the butter mixture, beating until smooth and fully incorporated.
7. Add the Eggs and Vanilla
   Whisk the eggs with the vanilla extract and gradually add them to the batter, alternating with the sifted dry ingredients. Mix on low speed until just combined.
8. Prepare the Add-ins
   Toss the white chocolate chunks in a small amount of flour to prevent sinking during baking. Do the same with the cranberries. Gently fold both into the batter.
9. Pour and Finish the Batter
   Pour the batter into the prepared loaf pan. Smooth the top and lightly tap the pan on the counter to remove any air bubbles. Use a butter knife to draw a line down the center of the batter and pour the cooled browned butter along the line.
10. Bake the Cake
    Bake for 55 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Preparing the Frosting

1. Beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition. Adjust the sugar for a thicker consistency if desired.
3. Stir in the vanilla extract. Spread the frosting evenly over the cooled cake.

Adding the Garnish

1. Once the frosting is set, melt the white chocolate chips with the vegetable oil over low heat until smooth. Let it cool slightly if it’s too thin.
2. Sprinkle the dried cranberries over the frosted cake.
3. Drizzle the melted white chocolate over the top, using a spoon or piping it from a small zip-lock bag with a cut corner.

Tips for Success

• Measuring Flour: Use a kitchen scale to measure the flour accurately, as excess flour can make the cake dense or dry.
• Fresh vs. Frozen Cranberries: If using frozen cranberries, thaw them first and pat them dry thoroughly to prevent excess moisture.
• Rotating the Pan: If using a standard oven, rotate the pan halfway through baking for even cooking.

Variations

• Citrus Twist: Add orange zest to the batter for a bright, citrusy flavor.
• Nutty Delight: Fold in chopped pecans or walnuts for added crunch.
• Gluten-Free Option: Substitute the cake flour with a gluten-free baking blend.

Serving Suggestions

• Serve slices of this pound cake alongside a hot cup of spiced tea or coffee.
• Pair with a dollop of whipped cream and fresh cranberries for an elegant dessert plate.
• Gift it as a holiday treat by wrapping it in festive packaging.

Conclusion

This Christmas Cranberry Pound Cake is more than just a dessert; it’s a celebration of holiday flavors wrapped in buttery perfection. The combination of tart cranberries, creamy mascarpone, and the sweet crunch of white chocolate creates a symphony of textures and tastes that will leave everyone at the table asking for seconds. Whether you’re hosting a festive gathering or looking for a thoughtful homemade gift, this cake is sure to impress.