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Christmas Cranberry Pound Cake
I created this festive Cranberry Pound Cake for our family's Christmas gathering last year and it's become our new holiday tradition. The combination of tart cranberries creamy white chocolate and rich cream cheese frosting makes it truly special. Every time I bake it my kitchen fills with the most incredible aroma. It's the kind of cake that makes everyone's eyes light up when you bring it to the table.
What Makes This Cake So Special
There's something magical about how the flavors come together in this cake. Those bursts of tart cranberries perfectly balance the sweet white chocolate chunks that melt into little pockets of creamy goodness. And that cream cheese frosting? Pure heaven. When it's baking the whole house smells like Christmas. The finished cake looks absolutely gorgeous with its snowy white frosting bright cranberries and elegant drizzles of white chocolate.
Let's Gather Our Ingredients
For the cake you'll need:
- 187 grams cake flour (sifted)
- ½ teaspoon baking powder
- A pinch of salt
- Fresh cranberries
- White chocolate chunks
- Softened butter
- Sugar
- Heavy cream
- Mascarpone cheese
- Large eggs
- Vanilla extract
- Browned butter
For our dreamy frosting:
- Softened butter and cream cheese
- Powdered sugar
- Vanilla extract
Don't forget dried cranberries and white chocolate chips for garnish.
Kitchen Essentials
Before we start gather your tools. You'll need a good loaf pan I use an 8.5 x 4.5 inch but 9 x 5 works too. Line it with parchment paper for easy removal. Your mixer whether stand or hand will be your best friend here. Don't forget your sifter saucepan and cooling rack.
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Creating The Magic
Let's start by preheating your oven to 325°F for convection or 350°F regular. Butter and flour your pan then line with parchment this ensures easy removal. Sift your dry ingredients three times yes three it makes the cake extra tender. Brown your butter until it's golden and nutty smelling let it cool while you whisk your eggs and vanilla.
Time to cream your butter and sugar until it's light and fluffy. Mix in the cream and mascarpone then alternate adding your flour mixture and eggs keeping the mixer on low. Here's my secret toss those cranberries and white chocolate chunks in a bit of flour before folding them in this keeps them from sinking to the bottom.
Pour your batter into the pan smooth the top and make a little trench down the middle for that amazing browned butter. Bake until a toothpick comes out clean about 55 to 65 minutes. If the top starts getting too dark just tent it with foil.
Tips For Perfect Results
Over the years I've learned some important tricks. Always measure your ingredients precisely especially the flour too much can make your cake dense. That trick of coating the cranberries and chocolate in flour really does work magic. Never rush the cooling process I know it's tempting but wait until the cake is completely cool before frosting. And keep an eye on that top during baking if it starts getting too dark just cover it loosely with foil.
Keeping It Fresh
If you're making the cake ahead without frosting it'll keep beautifully in an airtight container for about three days. Once you add that cream cheese frosting pop it in the fridge where it'll stay perfect for up to five days. You can even freeze unfrosted slices wrapped well for up to three months. Just thaw them at room temperature when you're ready to serve.
Common Questions
Friends often ask if they can use frozen cranberries absolutely just thaw them first give them a good rinse and pat them dry. No mascarpone? Cream cheese works too though mascarpone does add an extra rich flavor that's hard to beat. And yes you can definitely make this cake a day ahead just save the frosting for right before serving to keep it looking fresh and beautiful.
A Holiday Tradition
This Cranberry Pound Cake has become such a special part of our Christmas celebrations. There's something wonderful about having a recipe that brings everyone together creating sweet memories year after year. I hope it becomes a cherished part of your holiday traditions too.
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Frequently Asked Questions
- → Why sift the flour three times?
Multiple sifting aerates the flour and removes any lumps, resulting in a lighter, more tender cake texture. This is especially important for pound cakes.
- → Why coat cranberries in flour?
Tossing cranberries and chocolate chunks in flour helps prevent them from sinking to the bottom during baking, ensuring even distribution throughout the cake.
- → Why add browned butter in a line?
Adding browned butter in a line down the center creates a beautiful flavor ribbon through the cake. The nutty flavor enhances the overall taste.
- → Can I make this ahead?
You can bake the cake a day ahead and store unfrosted in an airtight container. Add the frosting and garnishes just before serving for best presentation.
- → Why use cake flour instead of all-purpose?
Cake flour has less protein than all-purpose flour, resulting in a more tender, finer crumb that's ideal for pound cakes.
Conclusion
This holiday pound cake combines tart cranberries and creamy white chocolate in a rich, buttery base. Topped with cream cheese frosting and festive garnishes, it's perfect for Christmas celebrations.