Description
A festive, moist, and buttery pound cake filled with tart cranberries, creamy white chocolate chunks, and topped with rich cream cheese frosting. Perfect for holiday celebrations!
Ingredients
Scale
- 187g cake flour (sifted)
- ½ tsp baking powder
- Pinch of salt
- 1 cup fresh/thawed cranberries
- 140g white chocolate chunks
- 115g unsalted butter, softened
- 300g sugar
- ½ cup heavy cream
- ½ cup mascarpone cheese
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp browned butter
- Frosting:
- 56g unsalted butter
- 112g cream cheese
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- Garnish:
- Handful of dried cranberries
- ½ cup white chocolate chips
- 1 tbsp vegetable oil
Instructions
- Preheat oven to 325°F (convection) or 350°F (standard).
- Grease and line a loaf pan with parchment paper.
- Sift cake flour, baking powder, and salt three times; set aside.
- Brown 2 tbsp butter over medium heat; cool.
- Whisk eggs with vanilla; set aside.
- Cream butter and sugar until fluffy, then mix in heavy cream and mascarpone.
- Gradually add dry ingredients and eggs, alternating.
- Toss cranberries and chocolate chunks in flour; fold into the batter.
- Pour batter into pan, smooth the top, and pour browned butter into a center line.
- Bake for 55–65 minutes (longer for standard ovens). Cool for 15 minutes, then transfer to a rack.
- Make frosting: Beat butter, cream cheese, powdered sugar, and vanilla until smooth.
- Frost cooled cake, chill to set, and garnish with dried cranberries and white chocolate drizzle.
Notes
- Measure flour with a kitchen scale to avoid dryness.
- Tent with foil if the top browns too quickly.
- Store in the fridge for up to 3 days or freeze slices for 3 months
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American