As the holiday season approaches, the air is filled with the aroma of delicious treats and festive cheer. If you’re in search of the perfect Christmas dessert, look no further than the Christmas Cranberry Pound Cake. This cake is a delectable combination of tangy cranberries, creamy white chocolate, and a luscious cream cheese frosting, making it a show-stopping centerpiece for your holiday table. Your family will surely love indulging in this festive delight, and it might even become a new tradition!
Why You’ll Love This Recipe
This Christmas Cranberry Pound Cake is incredibly moist and flavorful, yet surprisingly easy to make. The combination of white cream cheese frosting and red cranberries creates a visually stunning dessert that will impress your guests. Plus, the addition of white chocolate drizzle elevates its festive appeal. It’s a perfect way to kick off the winter holiday season!
Kitchen Equipment You’ll Need
- Convection oven (or regular oven)
- Loaf pan (8.5×4.5×3 inches)
- Parchment paper
- Saucepan
- Electric mixer
- Mixing bowls
- Whisk
- Butter knife
- Cooling rack
Ingredients
For the Cake:
- 187 grams cake flour, sifted (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, at 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 to achieve 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
- Preheat the convection oven to 325°F (or 350°F for a regular oven). If using a regular oven, rotate the pan halfway through baking.
- Butter and flour a loaf pan, then line it with parchment paper.
- In a bowl, combine cake flour, baking powder, and salt. Sift three times, then set aside.
- In a small saucepan over medium heat, brown 2.5 tablespoons of butter until amber in color, remove foam, and cool.
- Whisk the eggs with vanilla extract and set aside.
- Beat the butter on medium speed until creamy. Gradually add sugar and continue beating until creamy.
- Add heavy cream and mascarpone cheese, then beat on medium speed.
- On low speed, gradually add dry ingredients alternately with eggs.
- Toss chocolate chunks and cranberries with a handful of flour to coat them evenly.
- Stir chocolate chunks into the batter, then gently fold in cranberries.
- Pour batter into the prepared pan, smooth the top, and tap to remove air bubbles.
- Draw a line down the center with a butter knife and pour browned butter into the line.
- Bake for 55 to 65 minutes until golden brown and a toothpick comes out clean. Cool in the pan for 15 minutes, then on a rack.
- For the frosting, cream together softened butter and cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until smooth.
- Spread frosting over the cooled cake and refrigerate until set.
- Melt white chocolate chips with vegetable oil over low heat until smooth. Cool if too thin.
- Sprinkle cake with dried cranberries and drizzle with melted chocolate. Use a spoon or a zip-lock bag with a cut corner to pipe the chocolate.
Tips for Success
- Measure the flour accurately using a kitchen scale to prevent a dense cake.
- Ensure all ingredients are at room temperature for a smoother batter.
- Sift the dry ingredients to incorporate air and avoid lumps.
Additional Tips and Variations
- Add a teaspoon of orange zest for a citrusy twist.
- Substitute mascarpone with cream cheese if desired.
- For a nutty flavor, incorporate chopped pecans or walnuts into the batter.
Nutritional Highlights (Per Serving)
- Calories: ~350
- Fat: ~20g
- Carbohydrates: ~40g
- Protein: ~5g
Frequently Asked Questions (FAQ)
Can I use frozen cranberries?
Yes, just make sure to thaw them and pat them dry before using.
How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting and serving.
Conclusion
This Christmas Cranberry Pound Cake is a must-try for your holiday celebrations. Its delightful flavors and festive appearance are sure to make it a hit at your gatherings. I invite you to try this recipe, and don’t forget to share your experiences in the comments below. Happy baking and happy holidays!