White Chocolate Cranberry Pound Cake
Experience the delightful blend of sweet white chocolate and tangy cranberries in this moist and rich pound cake. Perfect for holidays, tea time, or any occasion that calls for a special treat.
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 tablespoon all-purpose flour (reserved)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup heavy cream
Mix-ins:
- 1 cup white chocolate chips or chopped white chocolate
- 1 cup dried cranberries
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (165°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line the bottom with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together 1¾ cups of flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This ensures even distribution of leavening agents.
- Prepare the Mix-ins:
- In a small bowl, combine the white chocolate chips and dried cranberries with the reserved 1 tablespoon of flour. Toss until the mix-ins are well coated; this helps prevent them from sinking during baking.
- Cream Butter and Sugar:
- In a large mixing bowl, use an electric mixer to beat the unsalted butter until creamy and smooth.
- Gradually add the granulated sugar, continuing to beat on medium speed until the mixture is light and fluffy—about 2-3 minutes.
- Add Eggs and Vanilla:
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure a smooth batter.
- Mix in the vanilla extract until fully incorporated.
- Alternate Adding Dry Ingredients and Cream:
- Reduce the mixer speed to low.
- Add one-third of the dry ingredients to the wet mixture, mixing until just combined.
- Pour in half of the heavy cream, mixing gently.
- Repeat the process, alternating with the remaining dry ingredients and cream, ending with the dry ingredients. Avoid overmixing to keep the cake tender.
- Fold in the Mix-ins:
- Using a spatula, gently fold the flour-coated white chocolate chips and dried cranberries into the batter until evenly distributed.
- Transfer to the Pan:
- Pour the batter into the prepared loaf pan.
- Smooth the top with a spatula to ensure even baking.
- Bake:
- Place the pan in the preheated oven.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Run a knife around the edges to loosen, then invert the cake onto a wire rack to cool completely.
- Optional Glaze:
- For added sweetness, prepare a simple glaze.
- In a bowl, whisk together 1 cup powdered sugar, 2 tablespoons heavy cream, and ½ teaspoon vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Serving Suggestions
- Slice the cake and serve it as is, or with a dollop of whipped cream.
- Pair with a cup of coffee or tea for a delightful afternoon treat.
- Garnish with additional dried cranberries or white chocolate shavings for an elegant presentation.
Storage
- Room Temperature: Wrap the cake tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to 1 week. Bring to room temperature before serving for the best texture.
- Freezer: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator.
Tips and Variations
- Citrus Twist: Add the zest of one orange or lemon to the batter for a refreshing citrus flavor that complements the cranberries.
- Nutty Addition: Fold in ½ cup of chopped almonds or pecans for added crunch and flavor.
- Buttermilk Substitute: If you don’t have heavy cream, substitute with ⅔ cup of buttermilk or make a homemade version by adding 1 tablespoon of vinegar or lemon juice to ⅔ cup of milk and letting it sit for 5 minutes.
- Spice It Up: Add ½ teaspoon of ground cinnamon or ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced note.
Notes
- Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature for a smoother batter and better rise.
- Avoid Overmixing: Overmixing can lead to a dense cake. Mix until the ingredients are just combined.
- Checking for Doneness: Ovens vary, so start checking the cake at 70 minutes. If the top is browning too quickly, tent it with aluminum foil.
Enjoy baking this delightful White Chocolate Cranberry Pound Cake that’s sure to impress family and friends with its rich flavors and moist texture!