Cranberry Pound Cake (Print Version)
# Ingredients:
01 -
1 1/2 cups of cake flour, plus 3 tablespoons.
02 -
Half a teaspoon of baking powder.
03 -
A tiny bit of salt.
04 -
1 cup of fresh cranberries.
05 -
5 ounces of white chocolate pieces.
06 -
1/2 cup of soft, creamy butter.
07 -
1 1/2 cups of granulated sugar.
08 -
1/2 cup of heavy whipping cream.
09 -
Half a cup of mascarpone cheese.
10 -
Three big eggs.
11 -
1 teaspoon of vanilla extract.
12 -
2 tablespoons of browned butter.
13 -
1/4 cup of soft butter for the frosting.
14 -
4 ounces of softened cream cheese.
15 -
1 1/2 cups of powdered sugar.
16 -
1 teaspoon more of vanilla extract.
17 -
Some dried cranberries for decorating.
18 -
1 tablespoon of oil.
19 -
Half a cup of white chocolate chips.
# Instructions:
01 -
Set your oven to convection at 325°F. Grab a loaf pan, coat it with butter and flour, then pop some parchment inside.
02 -
Using a sifter, pass the flour, salt, and baking powder through it three times.
03 -
On the stove, cook butter till it turns golden and has a nutty aroma. Skim off the foam, then let it cool down.
04 -
Whisk the eggs with vanilla in one bowl. In another, cream together sugar and butter, then stir in mascarpone and cream.
05 -
Add the flour mixture and eggs alternately to the bowl with butter, mixing as you go. Gently fold in cranberries and chocolate pieces, making sure they're coated with flour.
06 -
Pour the batter into the loaf pan, drizzle the cooled browned butter down the center, and bake for 55 to 65 minutes. Let it cool all the way!
07 -
Whip together softened butter and cream cheese, then mix in vanilla and powdered sugar until smooth and silky.
08 -
Spread the frosting on the cooled cake. Drizzle melted chocolate over it and sprinkle on cranberries.
# Notes:
01 -
Dry off frozen cranberries really well.
02 -
Measure your flour without packing it in.
03 -
Use a piping bag if you want tidy chocolate drizzles.