White Chocolate Cranberry Pound Cake
White Chocolate Cranberry Pound Cake made with flour, butter, sugar, eggs, heavy cream, cranberries, white chocolate chips, cream cheese, powdered sugar, and vanilla.
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Servings: 1 loaf
Ingredients
Pound Cake
- 1 3/4 c all-purpose flour plus 1 tbsp
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c unsalted butter room temperature
- 1 1/2 c granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2/3 c heavy cream
- 1 c fresh cranberries or frozen cranberries, thawed and drained
- 1 c white chocolate chips
Frosting and Garnish
- 1/4 c unsalted butter softened
- 4 oz cream cheese softened
- 1 1/2 c powdered sugar
- 1 tsp vanilla extract
- Handful of dried cranberries
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the loaf pan.
- Grease an 8.5x4.5-inch or 9x5-inch loaf pan with butter and flour, shaking out any excess flour. Line the pan with parchment paper, leaving an overhang on the sides for easy removal.
Combine the dry ingredients.
- In a medium bowl, whisk together 1 3/4 c all-purpose flour, baking powder, and salt. Set aside.
Coat the cranberries.
- Toss the cranberries with the remaining 1 tbsp flour until lightly coated. Set aside.
Cream the butter.
- In a mixing bowl or the bowl of a stand mixer, beat the room-temperature butter with an electric mixer until creamy.
Add the sugar.
- Add the granulated sugar and continue beating until the mixture is pale and fluffy.
Add the eggs.
- Add the eggs one at a time, beating until fully combined after each addition.
Add the vanilla.
- Mix in the vanilla extract until incorporated.
Add the flour mixture and cream.
- With the mixer on low speed, gradually add the flour mixture in three additions, alternating with the heavy cream. Begin and end with the flour mixture. Mix only until combined.
Fold in the white chocolate.
- Stir in the white chocolate chips until evenly distributed.
Fold in the cranberries.
- Gently fold in the flour-coated cranberries, taking care not to crush them.
Transfer the batter.
- Spoon the batter into the prepared loaf pan and smooth the top with a rubber spatula.
Bake the cake.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cover if needed.
- If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the final portion of baking.
Cool the cake.
- Allow the cake to cool in the pan for 15 minutes. Remove it from the pan using the parchment overhang and transfer it to a wire rack to cool completely.
Prepare the frosting.
- In a clean mixing bowl or stand mixer bowl, beat the softened butter and cream cheese until smooth.
Add the powdered sugar.
- Gradually add the powdered sugar and continue beating until the frosting is smooth and creamy.
Add the vanilla.
- Mix in the vanilla extract until fully incorporated.
Frost the cake.
- Spread the frosting evenly over the fully cooled cake.
Garnish.
- Sprinkle dried cranberries over the frosting.
Serve.
- Slice and serve as desired.
Notes
To make this White Chocolate Cranberry Pound Cake gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend, including the tablespoon used for coating the cranberries. Verify that the baking powder, white chocolate chips, powdered sugar, dried cranberries, cream cheese, heavy cream, vanilla extract, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, utensils, measuring tools, and a clean loaf pan to prevent cross-contact with gluten-containing ingredients.