Introduction

This Christmas Cranberry Pound Cake is a festive and moist dessert, bursting with tart cranberries and creamy white chocolate. Topped with a luscious cream cheese glaze and a decorative drizzle of white chocolate and dried cranberries, it’s perfect for holiday celebrations or any special occasion.

Ingredients

187 grams cake flour, sifted (about 1 1/2 cups plus 3 tablespoons before sifting)
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz.) white chocolate chunks
115 grams (1/2 cup) unsalted butter, softened at room temperature
300 grams sugar (1 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 tablespoons browned butter
56 grams (1/4 cup) unsalted butter, softened
112 grams (4 oz.) cream cheese, softened
1 1/2 cups powdered sugar (or more for desired thickness)
1 teaspoon vanilla extract
Handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips

Instructions

Step 1: Preheat the convection air oven to 325°F. If you don’t have a convection oven, set it to 350°F and plan to rotate the pan halfway through baking.
Step 2: Butter and flour an 8.5 x 4.5 x 3-inch (or 9 x 5 x 3-inch) loaf pan, then line it with parchment paper.
Step 3: Combine cake flour, baking powder, and salt, then sift the mixture three times. Set aside.
Step 4: In a small saucepan over medium heat, brown 2.5 tablespoons of butter until amber in color. Skim off the foam and let cool.
Step 5: Whisk together the eggs and vanilla extract. Set aside.
Step 6: Using a mixer on medium speed, cream the softened butter until smooth. Slowly add sugar and continue beating until creamy.
Step 7: Add heavy cream and mascarpone cheese, mixing on medium speed until combined.
Step 8: Lower the mixer speed and gradually add the dry ingredients alternately with the egg mixture.
Step 9: Toss the white chocolate chunks with a handful of flour to coat evenly. Similarly, toss the cranberries with flour to cover them completely.
Step 10: Fold the flour-coated chocolate chunks into the batter, then gently fold in the cranberries.
Step 11: Pour the batter into the prepared pan. Smooth the top and gently tap the pan on the counter to release air bubbles.
Step 12: Using a butter knife, draw a line down the center of the batter in the pan and pour the cooled browned butter into the line.
Step 13: Bake for 55 to 65 minutes, or until the cake is golden brown and a toothpick inserted comes out clean. If not using convection, bake about 10 minutes longer and tent with foil if the top browns too quickly.
Step 14: Cool the cake in the pan for 15 minutes. Then remove and let cool completely on a wire rack.
Step 15: To make the glaze, beat together softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
Step 16: Spread the glaze evenly over the cooled cake. Chill in the refrigerator until the glaze is set.
Step 17: For the garnish, melt white chocolate chips with vegetable oil over low heat until smooth. Cool slightly if too thin.
Step 18: Drizzle the melted white chocolate over the glazed cake, and sprinkle with dried cranberries to finish. You can use a spoon or pipe the chocolate using a zip-lock bag with a cut corner.

Tips & Variations

Weigh your flour to avoid a dense or dry cake; too much flour changes the texture.
Fresh cranberries work best, but frozen ones can be used if thawed and drained.
For a richer flavor, use browned butter both in the batter and drizzled on top before baking.
To make a festive variation, add chopped pistachios to the batter or as a topping.

Storage

Store the pound cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor. Leftover slices can also be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before enjoying. When reheating, warm gently in the microwave to soften the glaze slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture may be slightly less tender. For best results, measure carefully and consider removing 2 tablespoons of flour per cup and replacing with cornstarch to mimic cake flour.

Do I have to use mascarpone cheese in the batter?

Mascarpone adds richness and moisture, but you can substitute with an equal amount of cream cheese or full-fat sour cream if needed.