Christmas Cranberry Pound Cake with White Chocolate Frosting

The holidays are the perfect time to indulge in delightful desserts that warm your heart and impress your guests, and the Christmas Cranberry Pound Cake is a fantastic choice to serve this season. With its rich, buttery crumb, bursts of tart cranberries, and the decadence of white chocolate, this cake is an instant classic that will elevate your Christmas gathering. Whether you’re a seasoned baker or a beginner, this simple yet show-stopping cake can be made with ease, ensuring that you have more time to enjoy the holiday festivities. With a blend of fresh cranberries, white chocolate, and mascarpone, this cake is a festive treat that will have everyone asking for seconds.

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Ingredients Breakdown

For the Cake:

• Cake flour (187 grams) – Cake flour provides the perfect delicate texture for a pound cake. It ensures that the crumb is tender, not dense or dry. Be sure to sift the flour three times to achieve the lightest consistency.
• Baking powder (½ teaspoon) – A key ingredient for a light and fluffy cake, baking powder helps the cake rise as it bakes.
• Salt (pinch) – Enhances the flavors of the cake and balances the sweetness.
• Cranberries (1 cup) – Fresh or thawed cranberries lend a tart and refreshing contrast to the sweet and rich layers of the cake.
• White chocolate chunks (140 grams) – These luscious chunks of white chocolate add sweetness and richness, complementing the tangy cranberries beautifully.
• Unsalted butter (115 grams) – Softened butter adds moisture and flavor to the cake.
• Sugar (300 grams) – Granulated sugar sweetens the cake and contributes to the overall texture.
• Heavy cream (½ cup) – Cream adds richness and moisture to the batter, ensuring a soft and tender crumb.
• Mascarpone cheese (½ cup) – Adds a luxurious creaminess to the cake, giving it a subtle, tangy flavor that balances the sweetness of the white chocolate and sugar.
• Eggs (3) – Eggs provide structure and moisture, binding the ingredients together.
• Vanilla extract (1 teaspoon) – A classic addition that deepens the flavor of the cake.
• Browned butter (2 tablespoons) – Brown butter enhances the flavor profile, offering a nutty richness that complements the cranberries and white chocolate.

For the Frosting:

• Unsalted butter (56 grams) – Softened butter forms the base of the creamy frosting.
• Cream cheese (112 grams) – Cream cheese gives the frosting a tangy creaminess that pairs perfectly with the sweetness of the cake.
• Powdered sugar (1 ½ cups) – This adds sweetness to the frosting and helps it achieve the right consistency for spreading.
• Vanilla extract (1 teaspoon) – Adds an extra layer of flavor to the frosting.

For Garnish:

• Dried cranberries (handful) – For a burst of color and tartness, dried cranberries make a beautiful and flavorful garnish on top of the cake.
• Vegetable oil (1 tablespoon) – Used to thin out the white chocolate, making it perfect for drizzling over the cake.
• White chocolate chips (½ cup) – These create a smooth, glossy drizzle that will add a touch of elegance to the cake.

Instructions to Create a Beautiful Cake

1. Prepare the Oven and Loaf Pan: Preheat your convection air oven to 325°F (if you’re using a conventional oven, increase the temperature to 350°F). Butter and flour an 8.5 x 4.5 x 3-inch loaf pan, lining it with parchment paper for easy removal after baking.
2. Sift and Mix Dry Ingredients: In a small bowl, sift the cake flour, baking powder, and salt three times. This ensures the dry ingredients are well-blended and airy, preventing clumps in the batter.
3. Brown the Butter: In a small saucepan over medium heat, brown the butter until it turns a golden amber color. Once browned, remove it from the heat, skim off any foam, and let it cool. The browned butter imparts a rich, nutty flavor to the cake that complements the cranberries and white chocolate perfectly.
4. Beat the Wet Ingredients: In a large mixing bowl, beat the softened butter and sugar until smooth. Add the vanilla extract and eggs, whisking until fully incorporated. Mix in the heavy cream and mascarpone cheese. The mascarpone adds a velvety richness that enhances the overall flavor of the cake.
5. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with the eggs. Use a low-speed mixer to combine them thoroughly. This process ensures that the cake batter stays light and fluffy.
6. Add the Cranberries and White Chocolate: Toss the cranberries and white chocolate chunks in a little flour before adding them to the batter. This prevents them from sinking to the bottom of the cake during baking. Gently fold the cranberries and chocolate into the batter.
7. Prepare the Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top. Tap the pan gently on the countertop to release any air bubbles, ensuring a smooth, even bake. With a butter knife, draw a line down the center of the cake, and pour the browned butter into the indentation for added flavor.
8. Bake the Cake: Bake the cake for 55 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If using a conventional oven, the cake may need a few extra minutes. If the top starts to brown too quickly, tent the cake with aluminum foil.
9. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then, remove it from the pan and allow it to cool completely on a wire rack.
10. Prepare the Frosting: While the cake is cooling, prepare the frosting. Beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until it reaches a spreadable consistency. Stir in the vanilla extract for flavor.
11. Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting over the top. Use a spatula to smooth it evenly, creating a beautiful base for the garnishes.
12. Garnish with Dried Cranberries and White Chocolate Drizzle: In a small saucepan, melt the white chocolate chips with vegetable oil over low heat. Stir until smooth, then drizzle the melted chocolate over the cake. Garnish with dried cranberries and a sprinkle of festive sprinkles. Refrigerate the cake until the frosting has set.

Serving Suggestions and Variations

This Christmas Cranberry Pound Cake is perfect for holiday gatherings, family dinners, or as a special gift for a loved one. Serve it with a hot cup of cocoa or spiced cider for a festive treat. If you’re looking to make this cake even more decadent, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredient Substitutions

• If you’re not a fan of mascarpone cheese, you can substitute it with cream cheese for a similar creamy texture.
• Frozen cranberries can be used in place of fresh ones, but make sure to thaw them and dry them thoroughly before adding them to the batter.
• For a richer frosting, try using Swiss meringue buttercream in place of the cream cheese frosting.

Conclusion

The Christmas Cranberry Pound Cake is an easy yet impressive dessert that combines the tartness of cranberries with the sweetness of white chocolate and the richness of cream cheese frosting. Its beautiful colors and festive flavor make it the perfect centerpiece for your holiday dessert table. Whether you’re serving it at a family gathering or gifting it to friends, this cake will surely be a crowd-pleaser. The combination of flavors, textures, and festive elements will make this dessert a holiday favorite for years to come!