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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Christmas Cranberry Pound Cake

Cakes and Cupcakes, Vera's Recipes

Thinking about Christmas recipes ? Then you should think about tasty pound cake with cranberries and white chocolate and a beautiful white glaze. You simply have to try this heavenly Christmas Cranberry Pound Cake !  XOXOXOXO

Thinking about Christmas recipes ? Then you should think about tasty pound cake with cranberries and white chocolate and a beautiful white glaze. You simply have to try this heavenly Christmas Cranberry Pound Cake !  XOXOXOXO

I don’t know if you knew about this, but to bloggers, the holidays begin a few weeks before the holidays really come. Of course, those of you who follow your blog and want to find inspiration in your favorite pages need at least a few days to solve any dilemmas they could have. That means that your Thanksgiving begins as soon as Halloween ends, and that you are already thinking about your Christmas recipe as you are cutting your Thanskgiving turkey 🙂

And for that reason,  I decided that the search for my first Christmas recipe begins already two days after Thanksgiving. I have not had my rest after countless answers about my Pumpkin Lasagna which made a real „headline“ for the last few days, and I already have an Idea for the coming winter holidays – Christmas Cranberry Pound Cake.

Yes, after my search on Pinterest, I found a really good starting point – a beautiful Christmas Cranberry Pound Cake from the site Bobbies Baking blog. The look is just what I imagined, and with a few little modifications, it will be a great recipe to open the season of winter holidays.

Thinking about Christmas recipes ? Then you should think about tasty pound cake with cranberries and white chocolate and a beautiful white glaze. You simply have to try this heavenly Christmas Cranberry Pound Cake !  XOXOXOXO

For a start I doubled the amount of cranberries which I put in the dough and after a little thinking, I decided to throw Orange Zest out of the recipe since it’s not my „cup of tea“ .

As for the glaze, instead of milk and powdered sugar, my idea was a combination of cream cheese and powdered sugar over the whole Pound Cake with many, many dry Cranberries over the whole cake. And so, after only a short time in the kitchen, on my table was my beautiful  Christmas Cranberry Pound Cake.

“Honey, do you want a slice of the Christmas cake?” I invited my husband jokingly because he didn’t know what all this was about.

“What are you talking about? It’s still Thanksgiving” he asked completely confused carefully looking at the cake on the table.

“See, sometimes it’s not so bad to have a food blogger in the house”, I laughed as I gave him a slice of Christmas Cranberry Pound Cake.

“When I think about it, not really!” In that name, Marry Christmas, and I feel next week it will already be “Happy New Year” 🙂

Thinking about Christmas recipes ? Then you should think about tasty pound cake with cranberries and white chocolate and a beautiful white glaze. You simply have to try this heavenly Christmas Cranberry Pound Cake !  XOXOXOXO





Christmas Cranberry Pound Cake

30 minPrep Time

65 minCook Time

1 hr, 35 Total Time

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Ingredients

For the Cake:

187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons flour but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )

1/2 teaspoons baking powder

Pinch of salt

1cup cranberries (fresh or thawed)

5 oz. white chocolate chunk

1/2 cup unsalted butter ( room temperature)

300 grams sugar ( 11/2 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

Instructions

  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)
  2. Butter and flour 8.5x4.5x3 inches loaf pan and line it with parchment paper.
  3. Combine cake flour, baking powder and salt and sift it three times, set aside.
  4. 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.
  5. Whisk the egg with vanilla extract and set aside.
  6. Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
  7. Add heavy cream and mascarpone, and beat on medium speed.
  8. Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
  9. Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
  10. Add chocolate chunks in the batter and stir well, then gently stir in cranberries
  11. Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
  12. With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
  13. Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
  14. When the cake is completely cooled prepare the glaze.
  15. With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.
  16. When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
  17. 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).
Recipe Type: Dessert
http://omgchocolatedesserts.com/christmas-cranberry-pound-cake/

 

127 thoughts on “Christmas Cranberry Pound Cake

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  1. Do you measure the flour before you measure it out and how much should it be when you weigh it? What kind of chocolate did you use? Looks delicious can’t wait to try it.
    Thanks!

    1. Hi Daphne, I measured 187 grams flour on kitchen scale and than sift it. If you don’t have kitchen scale then using a large spoon, scoop the flour into the measuring cup. Do not tap the measuring cup, just use the back of the knife to level off the top of the measuring cup and after measuring sift the flour.And about the chocolate, I used white baking choclate, but you can use any kind you like, you can even use white chocolate chips for the cake as well for the garnish.

    1. Hi Tanya, for the cake just skip the chocolate, and if you want to drizzle something for garnish, you can pipe some frosting over dried blueberries.

      1. White chocolate contains only cocoa butter, sugar and milk solids and no chocolate liquor or cocoa powder. So technically, white chocolate is not really chocolate at all.

  2. This cake is so pretty! But, is browned butter super necessary? Is there something I could substitute that would be a bit simpler?

    1. Hi Andrea, you can add 2 teaspoons grated orange zest in the mixed butter and sugar, before you start adding hevy cream and cheese.

    1. Hi Melanie you can substiute 1/2 mascarpone with 1 Tbsp. heavy cream, 1 Tbsp. sour cream and 3.5oz cream cheese(blend all three ingredients together until smooth).

    1. Hi Elisha,it’s not dumb question. You probably think the cake flour, which is mentioned in the recipe.Cake flour is finer than all-purpose flour and it is suitable for soft textured cakes.

    1. Hi Gale, using a large spoon scoop the flour into the measuring cup. Do not tap the measuring cup or you will have more flour than you need for this recipe!!!Just use the back of the knife to level off the top of the measuring cup.

    2. The flour and sugar have different volume, by weight. One cup of sugar is heavier than one cup of flour.

  3. I saw that you didn’t use the orange zest. I don’t like the “strands” zest can leave. However, I did add an orange liquor to the cake. Thought it complimented the cake nicely.

    1. Bonnie, I love your suggestion for using orange liqueur. I love cranberries a and orange zest together, myself, but the liqueur sounds yummy too.

  4. This cake is STUNNING, Vera! I love cranberries, especially at Christmas time. SO festive!
    How long did it take for your cream cheese frosting to set up? Seems like mine never hardens enough… I just envision a mess in the fridge 😉

    1. Hi Gabby,you can use it, the cake will be a little denser, but I think you won’t mess it up, just sift the flour well before the measuring because all purpose flour require different volume amounts.It’s the best to measure it on kitchen scale if you have it.

      1. You can make your own cake flour by following these easy 4 steps 🙂 1. Measure out the all-purpose flour that you’ll need for your recipe. 2. For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Put the cup of flour (minus the two tablespoons) into a sifter set over a bowl. 3. Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch. 4. Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times. I’ve done this several times and it works great!

  5. Hi! I fell in love with this recipe, I have a doubt about the sizes of my pans, they are 9 x 5 x 2.5, should I double the recipe to fill 1 pan? Not too familiar with the quantities! Thanks for your recipe and your help!

    1. Hi Gloria,you don’t have to double the recipe, only your cake will be slightly lower, but that’s Ok.Just start checking it after 50 mins of baking.

  6. Hi i made this tonight changing out the flour to gluten free baking mix i use because i am celiac. I made it using a silicone mini loaf pan,. my question is my loaves sunk in the middle once they cooled. Is that normal or is it because of my gluten free mix. Smells heavenly and after I ice then who will know right LOL

  7. Wondering if you can use coconut oil to melt the chocolate or if it will give it a funky taste??

    So far the cake has turned out perfectly!

    1. Hi Jana,I’m glad that your cake tutrned out perfectly.I can’t give you advice about coconut oil because I didn’t try it.

  8. I baked this cake and it is now my favorite.Not only is this cake delicious it is so pretty. Never cooked cranberries before but they were delicious.The cake got better each day.Thanks so much! Baking another one tomorrow for a friend.

  9. I made this cake at Christmas and everyone loved it. My new favorite cake. I did have a problem. When I cooked the cake it got too brown on the bottom and sides before the middle was done. I cooked another one today and put some of the batter in another dish so it wouldn’t be so thick but same problem. I am cooking it on 350 and turn it after 30 minutes. I cooked it on the middle shelf and covered it with foil after thirty minutes cause the I was afraid the top would be too brown. Any suggestions? Thanks

    1. Hi Dphne, maybe you could reduce the temperature after half baking time to 300-325F and cover it with foil like you did, but you will have to bake it longer.

  10. 5 STARS!! My 8 year old granddaughter and I made this for a family dinner and it was a big hit! I will be making this cake again ~ fabulous. The only modifications I made was I used 2 cups of fresh cranberries and I covered the cake with foil 30 minutes into baking because the top of the cake was browning quickly. Thanks!!!!

  11. This cake is absolutely stunning! I can’t wait to make it for the family. My family is enjoying the efforts of my little food blog as well as I’m tackling 12 Days of Easy Christmas Cookies and they get to taste test everything. 🙂

  12. Can I use dried cranberries for the entire recipe? Do you have another suggestion instead of the mascarpone cheese if it’s unavailable?

  13. that looks so yummy…..but am lactose intolerant ….so that means no mascarpone cheese & cream …does anyone know if there is a substitute that i can use for these?

    1. Anita, several years ago I started using soy milk in place of cream in my Alfredo Sauce. I usually use unflavored/unsweetened; but once my son brought home the “vanilla” flavor and I had no choice but to use it – that Alfredo was out of this world! Since then I have no qualms about recommending it as a substitute for cream. There’s also a variety of cheese-flavored soy-based products that are not bad.
      (Of course, I realize if one has a soy allergy, this is not an option.)

    1. Hi Lynnita, it’s a flour “softer” than regular flour and lower in gluten,but if you cant find it use all purpose flour.

    2. Lynette, In the states the “cake flour” is Swan Cake Flour, in a red & white box in the baking isle at your local grocery.

      Great flavor on this cake; but mine sank in the middle also…I think 350 is too hot, will try 325 with a cover on top next time.

  14. Would it be possible to separate the batter into miniature loaf pans to make mini cakes for gifts? or would it not work as well?

  15. The four that you toss the white chocolate and cranberries in, is that party of the 187 grams, or is that just unsifted cake flour in addition to the 187 grams? Thank you and I can’t wait to try this recipe.

  16. Would it be possible to double this recipe, and bake it in either 8″ or 9″ cake pans, so it would be more like a standard cake? I need a much larger serving amount, and I think the standard cake style would be a more impressive look. have you ever tried that?

  17. Will this recipe work as well if doubled? I made a single cake and it took nearly twice the posted time to cook in my oven. I had to cover the top so it wouldn’t burn.

  18. thank you so much for your recipe and I can’t believe how patient you are with people, even the ones asking the same questions over and over. I will try this recipe . One question, when you toss the thawed/fresh cranberries with flour, doesn’t it get gooey and clumpy because they are wet? Could that be a problem ? I’m glad people asked if it was additional flour or the same measured flour. Also, whats the wisdom in sifting it 3x after measuring?
    Thank you!!!

    1. Thanks Fatima, you should drain the cranberries before adding flour. And about the sifting,it is use to aerate the flour and helping the cake to have a lighter texture.

  19. Hi Vera- I made this twice and was unsuccessful both times. I am a pretty good baker, and very good at following directions :). I made it exactly as to the recipe, measuring out the cake flower to the gram, etc. I baked the first one with the oven on convection, and after 55 min was still jiggly, so added the 10 min, still not set- in fact, it never did bake all the way through and was too mushy. THe second time I did it with the oven on conventional mode, and turned it halfway through, and still the same issue.

    Any suggestions? I was super bummed because the batter is delicious, and the edges that were baked were also delicious…but I couldn’t have served this to anyone! It wasnt’ raw, but too moist/undercooked on the inside, and overcooked on the outside.

    1. I have made this cake 3 times now because I love the ingredients, but all three times still not done in the middle. No way I could serve to guests. Cake has great taste and texture all around but center is mushy and cake falls apart. The last time I baked it 65 minute using convection oven. So bummed.

  20. Ugh, like Nicki, my cake is also undone in the middle. I’m now going on 90 minutes… I hope it turns out, it smells delicious!

    1. Mine is taking forever…almost 99 minutes & still very wet center! Covered with foil to keep top from browning too much. Lot of work & products to have an epic fail! Not happy & will not try this one again. First time a recipe I got on line turned out bad. I am very disappointed ???

  21. I used mini loaf pans, and they baked in about 45 minutes. I covered them with aluminum foil at 25 minutes, and they didn’t over-brown.

    I don’t like desserts that are too sweet, so I left the frosting off and dusted the cakes with confectioners sugar. They were lovely

  22. This recipe is a fail! I followed the instructions EXACTLY. Exact measures. Its weird to me because I’ve baked hundreds of pound cakes and regular cakes and have lots of experience and NEVER have I heard to “rotate” the pan halfway. If your making any sort of cake you should never open the oven while baking or cold air rushes in and makes it fall, and then the center never bakes, and it stays jiggly and only the top bakes and ends up burning, with unbaked batter in the center! I decided to follow this recipe exactly and rotated it halfway and right after that the cake stopped baking, its been baking for forever now and the middle is still jiggly, the outside is only browning. Very unreliable recipe, definatley would not make again. If anyone still wants to make this, don’t open the oven!! Your cake will fall, like mine and never bake in the center. Toothpick kept coming out wet and its been going for more than an hour, way more than a pound cake should even be in the oven, do not make this recipe, I’ve had to put tin foil in hope of it baking in the center.

    1. Exactly the same happened to me. Wet in the center having to overcook…ugh, disaster. I think the size of the loaf pan may have been the culprit because otherwise the cake has an amazing taste. I am going to try this again, but will try smaller, mini loaf pans and follow my instinct instead of this recipe. Just a little tweaking, but this is beautiful as the picture and does taste wonderful! Little trial and error, but worth it!

  23. I’ve tried this recipe twice now and both times it has not been successful. I have had the same problems as Nicole K., Sandy and Nicki, in that the cake was never truly done. I followed the directions very carefully, including checking the measurements of my pan. Both times, the batter in the centre was still mushy and the last time I made this recipe, the batter over-flowed the pan onto the bottom of my oven. Quite a mess! I don’t think I’ll try this recipe again.

    1. I wish I would have read all the comments before I bought all the things to make this.
      It’s been in the oven for a while now and it’s not done. I wonder if it will even cook through.
      I wonder if I try muffins instead, if it’ll cook.
      So far it’s a waste of money and time. Ugh!

  24. My first attempt was a disaster. I am an experienced baker and thought maybe the middle wasn’t cooking because I had used a LeCreuset stoneware loaf pan instead of metal. So I tried a second time with the metal pan and had the exact results. There is something not working with this recipe unfortunately. I covered the loaf with foil and lowered the conventional oven temp to 325 for the last ten minutes. It helped but it is a tad too dark anyway. Not sure I’m going for a third attempt. Bummer.

  25. I also had the problems stated above. I think mine is due to the fact of me not understanding my new stove. Who reads the manuals? Haha
    My old stove wasn’t convection so I’m new to that. I set the temperature for convection at 325 when I should have set it to 350 because my stove automatically sets it 25 degrees lower.
    After 50 minutes my middle was too jiggly and that’s when it dawned on me. I reset the temp and checked every 10 minutes until no more jiggle. The outside is darker than I would like but it still tastes amazing. I can’t wait to try it the correct way!

  26. The middle of our cake is not baking. The edges are done and beautifully brown, but the middle is still like batter. We set the oven at 350 and timed it 65 minutes. What did we do wrong?

  27. This cake is beautiful! It tastes amazing! It is now my husbands favorite cake. He has put in a request to have it for his birthday. I have made it twice now, the first time i used a loaf pan, it took about 80 minutes to cook. I am not a fan of convection cooking. The next time, I used a bundt, it took 50 minutes with conventional oven. I loved this cake, the process, and outcome were well worth the work!

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