77GREATFOOD Recipes EASY CHRISTMAS CRANBERRY POUND CAKE

EASY CHRISTMAS CRANBERRY POUND CAKE


INGREDIENTS:

For the Cake:
  • 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons flour but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
  • 1/2 teaspoons baking powder
  • Pinch of salt
  • 1cup cranberries (fresh or thawed)
  • 5 oz. white chocolate chunk
  • 1/2 cup unsalted butter ( room temperature)
  • 300 grams sugar ( 11/2 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 cup powdered sugar (or more to make it thick enough to spread on top of the cake)
  • 1 teaspoon vanilla extract
For Garnish:
  • handful dried cranberries
  • 1 tablespoon vegetable oil
  • 1/2 cup white chocolate chips

HOW TO MAKE:

  • Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
  • Butter and flour 8.5×4.5×3 inches loaf pan and line it with parchment paper.
  • Combine cake flour, baking powder and salt and sift it three times, set aside.
  • In a small sauce pan over medium heat brown 2.5 tablespoon butter until it’s nice amber color, remove the foam and set aside to cool.
  • Whisk the egg with vanilla extract and set aside.
  • Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
  • Add heavy cream and mascarpone, and beat on medium speed.
  • Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
  • Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
  • Add chocolate chunks in the batter and stir well, then gently stir in cranberries
  • Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
  • With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
  • Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
  • When the cake is completely cooled prepare the glaze …

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