Christmas Cranberry Pound Cake
Are you looking for the best and delicious Christmas Cake? Then, this Cranberry Pound Cake being so festive and stunning, will be the perfect holiday dessert on your table.
Servings: 8 slices
- 1/2 cup unsalted butter
- 3 tsp Beurre noisette optional
- 1 cup sugar
- 3 eggs
- 1 vanilla bean
- 1/2 cup mascarpone
- 1/2 cup cream cheese
- 1 1/2 cup flour
- 1 tsp baking powder
- pinch of salt
- 1 cup cranberries
- 1/2 cup white chocolate chips
For the frosting:
- 1/4 cup unsalted butter
- 4 oz cream cheese
- 1 cup icing sugar
- 1 tbsp orange zest
Preheat the oven to 350 °F.
Boil 3 tbsp of the butter till it stops “singing” and get a golden color with a hazelnut scent. Set aside to cool completely.
Meanwhile, in a bowl of your stand mixer, whisk ½ cup of softened unsalted butter and 1 cup of sugar until fluffy. Beat in gradually three eggs and seeds of one vanilla bean (or one tablespoon of vanilla extract). Beat on high speed for about 2 minutes. Lower the speed to medium and add 1/2 cup of each - mascarpone cheese and heavy cream. Continue beating until obtaining a creamy mixture.
Turn the mixer on low speed and add previously sifted 1 ½ cup flour, one teaspoon of baking powder, and a pinch of salt. Keep beating till just combined. Switch off the mixer and gently incorporate 1 cup of cranberries and ½ cup of white chocolate chips using a silicone spatula.
Transfer the cake batter to a prepared loaf pan. Bake for about 60 minutes until the top is a golden brown color and the cake passes the toothpick test.
Whisk until smooth ¼ cup of softened unsalted butter with 4 oz of cream cheese. Gradually add in 1 cup of icing sugar and some lemon zest (about one tablespoon). Beat until fluffy and smooth. Once the cake cooled completely, spread the top with frosting.
Calories: 646kcal | Carbohydrates: 68g | Protein: 8g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 155mg | Sodium: 137mg | Potassium: 193mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1206IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg