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Holiday Cranberry Loaf Cake
I whipped up this delightful Cranberry Loaf Cake for our family's December get-together last season and now we can't imagine celebrating without it. The mix of tangy cranberries, smooth white chocolate, and luscious cream cheese topping truly stands out. My home gets filled with the most wonderful smell whenever I bake it. Everyone's face just lights up when this cake arrives at the dinner table.
Why This Cake Stands Out
The way these flavors blend together is simply wonderful. The tangy cranberry pops balance perfectly with sweet white chocolate bits that create tiny melty pockets throughout. And that cream cheese topping? It's just dreamy. Baking this treat makes the entire house smell like the holidays. When it's done, you've got a stunning dessert with its pure white topping, vivid cranberries, and fancy white chocolate drizzles.
Stuff You'll Need
For your cake, grab:
- Sugar
- Large eggs
- Vanilla extract
- Browned butter
- 187 grams cake flour (sifted)
- ½ teaspoon baking powder
- A pinch of salt
- Fresh cranberries
- White chocolate chunks
- Softened butter
- Heavy cream
- Mascarpone cheese
For the amazing topping:
- Vanilla extract
- Softened butter and cream cheese
- Powdered sugar
Grab some dried cranberries and white chocolate chips for the fancy finish.
Tools You'll Want
Get everything ready before you start. You'll want a decent loaf pan - I go with an 8.5 x 4.5 inch one but 9 x 5 works fine too. Add some parchment paper so the cake comes out easy. Your mixer will do the heavy lifting here, whether it's handheld or standing. Also grab your sifter, a good saucepan, and don't forget a cooling rack.
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Making Your Masterpiece
First, warm up your oven to 325°F for convection or 350°F standard. Grease and flour your pan then add parchment for no-stick results. Sift those dry items three times - yes, three! This makes your cake super soft. Get your butter nice and brown until it smells nutty, then let it cool while mixing eggs and vanilla.
Now beat your butter and sugar until it's fluffy and pale. Add in the cream and mascarpone, then switch between adding your flour mix and eggs with the mixer running slow. Here's my trick: coat those cranberries and white chocolate chunks with a bit of flour before mixing them in - this stops them from all sinking down.
Put your batter in the pan, smooth it out and make a small groove down the middle for that yummy browned butter. Bake until a toothpick comes out clean, around 55 to 65 minutes. If the top gets too brown, just cover it loosely with foil.
Secrets For Success
I've picked up some handy tricks over time. Always measure everything exactly, especially flour - too much makes a heavy cake. The flour coating on cranberries and chocolate really does help them stay put. Don't rush cooling - I know you want to dig in, but wait till it's totally cool before adding frosting. Watch the top as it bakes - if it browns too fast, just pop some foil on top.
Storing Your Cake
If you make this cake ahead without frosting, it'll stay good in a sealed container for about three days. Once you've added the cream cheese topping, keep it in the fridge where it'll be perfect for up to five days. You can even freeze plain slices if you wrap them well - they'll last up to three months. Just let them warm up to room temp before serving.
Questions I Often Get
My friends always ask if they can use frozen cranberries - and yes, you can! Just thaw them first, give them a good wash and dry them off. Don't have mascarpone? Regular cream cheese works fine, though mascarpone does add that extra rich taste that's hard to match. And you can definitely make this cake a day early - just save the frosting for right before you serve it so it looks fresh and pretty.
Family Memories
This Cranberry Loaf Cake has turned into such an important part of how we celebrate Christmas. There's something so nice about having a treat that brings everyone together, making happy memories each year. I hope it becomes a special part of your holiday routine too.
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Frequently Asked Questions
- → Why sift the flour multiple times?
Running the flour through a sifter a few times gets rid of clumps and makes it fluffier, which gives this cake a soft, airy texture. This extra step makes a big difference, especially for pound cakes.
- → Why toss cranberries in flour?
Coating the cranberries and chocolate pieces in a bit of flour keeps them from sinking to the bottom of the cake so they stay evenly spread out.
- → What’s the benefit of adding butter in a line?
Pouring browned butter straight through the middle adds a tasty hint of nuttiness. It also leaves a nice ribbon of flavor running through each slice.
- → Can I prepare this the night before?
Sure, pop it into an airtight container overnight without the frosting. Add the frosting and any fun toppings the day you serve it for the best look and taste.
- → Why use cake flour instead of regular?
Cake flour has less protein, so it gives your cake a fine, soft crumb that really suits the richness of a pound cake.
Conclusion
This buttery cake brings together tart cranberry bites with smooth white chocolate and a cream cheese swirl on top. Festive touches make it ideal for the holidays.