Christmas Cranberry Pound Cake

The holiday season is upon us, and what better way to celebrate than with a delightful dessert that captures the essence of Christmas? Presenting the Christmas Cranberry Pound Cake—a luscious treat that combines the tartness of cranberries, the richness of white chocolate, and the creaminess of a smooth cream cheese frosting. This cake is not only delicious but also stunningly festive, making it the perfect centerpiece for your holiday table. If you’re planning your Christmas menu, this dessert is a must-try!

Why You’ll Love This Recipe

This Christmas Cranberry Pound Cake is a crowd-pleaser for many reasons. It’s incredibly moist and packed with flavor, thanks to the combination of fresh cranberries and creamy mascarpone cheese. The creamy frosting and white chocolate drizzle add an extra touch of decadence, making this cake not just a treat for the taste buds but a feast for the eyes as well. Plus, it’s simple to make, so you can enjoy more time with your loved ones during the holidays.

Kitchen Equipment You’ll Need

• Convection air oven (or a regular oven)
• 8.5×4.5×3 inches loaf pan
• Kitchen scale (optional but recommended for accuracy)
• Electric mixer
• Saucepan
• Whisk
• Parchment paper
• Cooling rack

Ingredients

For the Cake:

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

For Frosting:

• 1/4 cup butter (softened)
• 4 oz. cream cheese
• 1 1/2 cups powdered sugar (or more for desired thickness)
• 1 teaspoon vanilla extract

For Garnish:

• Handful of dried cranberries
• 1 tablespoon vegetable oil
• 1/2 cup white chocolate chips

Step-by-Step Instructions

1. Preheat your convection air oven to 325°F. If using a regular oven, set it to 350°F and plan to rotate the pan halfway through baking.

2. Prepare an 8.5×4.5×3 inches loaf pan by buttering and flouring it, then line with parchment paper.

3. Sift cake flour, baking powder, and salt together three times, then set aside.

4. In a small saucepan, brown 2.5 tablespoons of butter over medium heat until amber. Remove the foam and set aside to cool.

5. Whisk the eggs with vanilla extract and set aside.

6. Using an electric mixer, cream the butter on medium speed until creamy. Gradually add sugar and beat until smooth.

7. Add heavy cream and mascarpone cheese, continue beating on medium speed.

8. Set mixer to low, then gradually add dry ingredients, alternating with the eggs.

9. Toss chocolate chunks and cranberries with a small amount of flour to coat evenly.

10. Stir chocolate chunks into the batter, then gently fold in cranberries.

11. Pour batter into the prepared loaf pan, smooth the top, and tap to remove air bubbles.

12. Draw a line down the center of the batter with a butter knife, pour browned butter into the line.

13. Bake for 55 to 65 minutes, until golden brown and a toothpick inserted comes out clean.

14. Cool the cake in the pan for 15 minutes, then transfer to a rack to cool completely.

15. For the frosting, beat softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract until well combined. Spread over the cooled cake.

16. Chill the cake until the frosting is set.

17. Melt white chocolate chips with vegetable oil over low heat until smooth. Let cool if too thin.

18. Drizzle the cake with melted chocolate and sprinkle with dried cranberries. Use a spoon or a piping bag for neat drizzling.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• Sift flour thoroughly to prevent a dense cake.
• Do not overmix the batter once flour is added to avoid toughness.

Variations and Additional Tips

Feel free to add a teaspoon of orange zest for a citrusy twist. You can also substitute mascarpone with cream cheese if preferred. For a nutty touch, fold in some chopped pecans or walnuts.

Nutritional Highlights (Per Serving)

• Calories: 400
• Fat: 22g
• Carbohydrates: 45g
• Protein: 5g
• Sugar: 30g

Frequently Asked Questions (FAQ)

Can I use frozen cranberries? Yes, just make sure to thaw them completely and pat dry before using.

How do I store the cake? Store in an airtight container in the refrigerator for up to 5 days.

Can I make this cake in advance? Absolutely! You can bake the cake a day ahead and frost it closer to serving time.

Conclusion

This Christmas Cranberry Pound Cake is sure to bring a festive touch to your holiday celebrations. It’s a delightful mix of flavors and textures that is bound to impress your family and friends. Give this recipe a try, and don’t forget to share your experience and any personal twists you added in the comments below. Happy baking and happy holidays!