EASY CHRISTMAS CRANBERRY POUND CAKE

INGREDIENTS:

• 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

• 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

• 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 …