Cranberry Pound Cake

By pinkadidas178

Ingredients

• For the Cake:
• 1 1/2 c. + 3 tblsp. cake flour, sifted
• 1/2 teaspoons baking powder
• Pinch of salt
• 1 cup cranberries (fresh or thawed)
• 5 oz. white chocolate chunk
• 1/2 cup unsalted butter ( room temperature)
• 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 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

Details

Adapted from google.com

Preparation

Step 1

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 8.5x4.5x3 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.

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 8.5x4.5x3 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.

Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).