Christmas Cranberry Pound Cake (Print Version)

# Ingredients:

01 - 1½ cups cake flour plus 3 spoons.
02 - ½ teaspoon baking powder.
03 - Pinch of salt.
04 - 1 cup cranberries.
05 - 5 oz white chocolate chunks.
06 - ½ cup soft butter.
07 - 1½ cups sugar.
08 - ½ cup heavy cream.
09 - ½ cup mascarpone.
10 - 3 large eggs.
11 - 1 teaspoon vanilla.
12 - 2 spoons browned butter.
13 - ¼ cup soft butter for frosting.
14 - 4 oz soft cream cheese.
15 - 1½ cups powdered sugar.
16 - 1 teaspoon vanilla.
17 - Dried cranberries.
18 - 1 spoon oil.
19 - ½ cup white chocolate chips.

# Instructions:

01 - Heat oven to 325°F convection. Prepare loaf pan with butter, flour and parchment.
02 - Sift flour, baking powder and salt three times.
03 - Cook butter until golden and nutty. Remove foam and cool.
04 - Beat eggs with vanilla. In another bowl, cream butter and sugar, then mix in cream and mascarpone.
05 - Alternate adding flour mix and eggs to butter mixture. Fold in floured cranberries and chocolate.
06 - Pour in pan, add browned butter down center. Bake 55-65 minutes. Cool completely.
07 - Beat butter and cream cheese. Add sugar and vanilla until smooth.
08 - Frost cake, drizzle with melted chocolate and add cranberries.

# Notes:

01 - Dry frozen cranberries well.
02 - Measure flour carefully.
03 - Use piping bag for neat chocolate drizzle.

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