Oh, I remember the first time I decided to make this Christmas Cranberry Pound Cake. It was supposed to be my contribution to a family holiday gathering. You know how we’re always trying to bring something special to the table, right? Well, this recipe was a total hit. The cake disappeared so fast, I barely got a chance to have a slice myself!
What made it all the more rewarding was seeing everyone enjoy the festive flavors of cranberries and white chocolate. You could see the smiles on their faces as they took each bite. The blend of sweet and tart with the creamy glaze—it just screams holiday celebration. I love bringing a bit of joy through food, and this cake certainly does the trick.
I think the best part about this recipe is how easy it is to make. Honestly, anyone can pull it off without a hitch. Even if you’re not a seasoned baker, don’t worry. I found it straightforward, with ingredients that are mostly items you’d already have in your kitchen over the holidays.
The preparation time gives you just the right amount of break to enjoy a cup of cocoa while the cake bakes. And oh, the aroma that fills the house—a mix of buttery goodness and warm vanilla—is simply irresistible. It’s enough to get everyone eagerly awaiting dessert.
This cake has become a tradition in my family. What’s lovely is how you can tweak it just a bit each year. Sometimes I add more cranberries for that extra zing or tweak the glaze just slightly for a different touch. It’s these small things that make each cake feel special.
So if you’re looking for a festive treat that’s sure to impress your family and friends, you’ve gotta try this cake. It’s simple, it tastes great, and it’s perfect for those cozy holiday gatherings. Whether you’re sharing it with loved ones or enjoying it by yourself with a warm drink, this Christmas Cranberry Pound Cake is a delicious way to celebrate the season.
How to Make Christmas Cranberry Pound Cake
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Ingredients:
- 1 cup fresh or thawed cranberries
- 3 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup unsalted butter, softened
- 5 oz. white chocolate chunks
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
- Pinch of salt
- 2 tablespoons browned butter
- 1.5 cups powdered sugar (adjust for thickness)
- 187 grams cake flour (about 1.5 cups plus 3 tablespoons)
- 1/2 cup unsalted butter, softened at room temperature
- Handful of dried cranberries
- 1 teaspoon vanilla extract (for the glaze)
- 4 oz. cream cheese, softened
- 300 grams sugar (1.5 cups)
Directions:
- Begin by preheating your convection oven to 325°F. If using a regular oven, set it to 350°F and remember to rotate the pan halfway through the bake time.
- Prepare a loaf pan sized 8.5 x 4.5 x 3 (or 9 x 5 x 3) by greasing it with butter and dusting with flour. Line it with parchment paper for extra security.
- In a mixing bowl, sift the cake flour, baking powder, and salt three times to ensure they’re well combined and set aside.
- In a small saucepan over medium heat, gently brown the butter until it turns amber. Skim off any foam and allow the butter to cool.
- In a separate bowl, whisk the eggs with vanilla extract and set aside for later use.
- Using a mixer, beat the softened butter until it’s creamy, then gradually add in the sugar and continue mixing until fully blended.
- Add the heavy cream and mascarpone to the mixture, maintaining medium speed to ensure everything mixes well.
- Reduce the mixer speed and add dry ingredients alternately with the whisked eggs to the butter mixture.
- Coat the white chocolate chunks and cranberries lightly with flour to prevent them from sinking in the batter. Fold them gently into the mixture.
- Pour the batter into the loaf pan, smooth the top, and gently tap the pan to remove any trapped air bubbles.
- Create a shallow line down the center of the batter with a butter knife and drizzle the browned butter into the groove.
- Bake the cake for 55 to 65 minutes until golden brown on top and when a toothpick inserted in the center comes out clean. Consider baking 10 additional minutes if you’re using a traditional oven. Cover with foil if the top browns too quickly.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to complete cooling.
- For the glaze, beat the softened butter and cream cheese until smooth. Gradually incorporate the powdered sugar and vanilla, then spread over the cooled cake. Chill in the refrigerator to set the glaze.
- Finish with garnishes by melting white chocolate chips with vegetable oil over low heat. Drizzle over the top of the cake and sprinkle with dried cranberries. Enjoy!
Storing Suggestion:
Store your Christmas Cranberry Pound Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it in a tightly sealed container for about a week. Additionally, you can freeze the cake for up to two months and thaw it in the fridge overnight before serving.
Cooking Tips:
For a fluffier cake, make sure to sift the flour multiple times. To prevent cranberries from sinking, coat them lightly with flour. If mascarpone isn’t available, cream cheese makes a suitable substitute. Remember not to overmix the batter, as this can lead to a dense cake texture.
Serving Suggestions:
This cake pairs beautifully with a warm cup of tea or coffee, making it a cozy dessert for chilly evenings. Garnish with a sprinkle of powdered sugar for a snow-dusted effect and add some fresh cranberries or mint leaves for a festive dinner party presentation.
Ingredient Substitutions:
If cake flour is unavailable, substitute with all-purpose flour by removing two tablespoons per cup and adding cornstarch. Mascarpone can be replaced with cream cheese to adjust if needed. You can also use frozen cranberries instead of fresh ones, but ensure they’re thawed and patted dry.
Seasonal Variations:
To adapt this cake for other seasons, swap cranberries with blueberries or raspberries in the spring and summer. In fall, adding a touch of cinnamon and swapping cranberries with diced apples can give it a cozy autumn twist. These changes allow you to enjoy this delightful pound cake all year round.
Frequently Asked Questions
What can I use instead of mascarpone cheese?
If you don’t have mascarpone cheese on hand, a good alternative is cream cheese as it has a similar creamy texture. Sour cream can also work in a pinch, though it might alter the flavor slightly. Keep in mind that each substitute may impact the taste and richness of the final cake.
How do I prevent the cranberries and chocolate chunks from sinking?
To keep cranberries and white chocolate chunks from sinking to the bottom, coat them in a teaspoon of flour before folding them into the batter. This trick helps suspend the inclusions evenly throughout the cake, resulting in an even distribution of flavors in every slice.
Can I make this cake ahead of time?
Yes, you can prepare this cake a day in advance. Once cooled, cover it tightly in plastic wrap or store it in an airtight container. You can also make the glaze ahead and spread it on the cake right before serving for a fresh finish.
What’s the best way to brown butter?
To brown butter, melt it in a saucepan over medium heat, stirring it frequently. It’ll hiss and foam before turning a golden amber color. Watch closely as it can burn quickly. Browning butter deepens its flavor and adds a nutty aroma to your baked goods.
How can I adjust the sweetness of the glaze?
To adjust the glaze’s sweetness, modify the amount of powdered sugar to your liking. Reduce the quantity for a less sweet glaze or add more if you prefer a sweeter option. You can also add a pinch of salt to balance out the sweetness further.
Is it necessary to use parchment paper in the loaf pan?
While parchment paper helps ensure easy release of the cake from the pan, it isn’t absolutely necessary if you thoroughly grease and flour your loaf pan. However, using parchment paper can provide added security against sticking, especially if you’re baking in multiple batches.
Christmas Cranberry Pound Cake
Ingredients
- 1 cup fresh or thawed cranberries
- 3 unit eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup unsalted butter, softened
- 5 oz. white chocolate chunks
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
- Salt to taste
- 2 tablespoons browned butter
- 1.5 cups powdered sugar adjust for thickness
- 187 grams cake flour (about 1.5 cups plus 3 tablespoons)
- 1/2 cup unsalted butter, softened at room temperature
- 1 handful dried cranberries
- 1 teaspoon vanilla extract (for the glaze)
- 4 oz. cream cheese, softened
- 300 grams sugar (1.5 cups)
Instructions
- Preheat the convection air oven to 325°F. If you have a regular oven, set it to 350°F and plan to rotate halfway through.
- Prepare an 8.5 x 4.5 x 3 (or 9 x 5 x 3) loaf pan by buttering and flouring it, then line it with parchment paper.
- Sift together the cake flour, baking powder, and salt at least three times and set aside.
- In a small saucepan over medium heat, brown the 2.5 tablespoons of butter until it's a lovely amber color; skim off the foam and let it cool.
- Whisk together the eggs with vanilla extract and set this aside for later.
- Beat the softened butter on medium speed until creamy. Gradually add in the sugar while continuing to mix until it's well combined.
- Mix in the heavy cream and mascarpone, then continue to beat at medium speed.
- Lower the mixer speed and add the dry ingredients alternately with the whisked eggs.
- Lightly coat the chocolate chunks and cranberries in a little flour to prevent them from sinking. Gently fold these into the batter.
- Pour the batter into your prepared loaf pan. Smooth the top and tap the pan gently to release air bubbles.
- Using a butter knife, gently create a line down the center of the cake and pour in the browned butter.
- Bake for about 55 to 65 minutes until the top is golden brown and a toothpick comes out clean. If using a standard oven, expect about 10 more minutes. Tent with foil if browning too quickly.
- Cool the cake in the pan for 15 minutes before transferring it to a cooling rack.
- For the glaze, cream together the softened butter and cream cheese until smooth. Gradually mix in the powdered sugar and vanilla. Spread this over the cooled cake. Refrigerate until set.
- For garnish, melt the white chocolate chips with the vegetable oil over low heat. Drizzle over the cake and sprinkle with dried cranberries.
- Enjoy this festive treat with a cup of coffee or tea!
