Christmas Cranberry Pound Cake


1 ½ c plus 3 Tbsp. cake flour
½ tsp. baking powder
Pinch of salt
1c fresh cranberries
5oz white chocolate chips
½ c unsalted butter room temperature
1 ½ c sugar
½ c heavy cream
½ c mascarpone cheese
3 eggs
1 tsp. vanilla extract
2 Tbsp. browned butter
¼ c butter (softened)
4 oz. cream cheese
1 ½ c powder sugar (or more to make it thick enough to spread)
1 tsp. vanilla extract
Handful of dried cranberries
1 Tbsp. vegetable oil
½ c white chocolate chips


Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray and line the bottom with parchment paper. Combine cake flour, baking powder and salt and sift, set aside. In a small sauce pan over medium heat brown 2 ½ tablespoons butter until it’s a nice amber color, remove the foam and set aside to cool. Whisk the egg with vanilla extract and set aside.

Mix the butter on medium speed until it’s creamy. Add heavy cream and mascarpone, and beat on medium speed. Turn mixer on low speed and gradually add dry ingredients alternately with eggs. Add handful flour in chocolate chunks and toss them to cover evenly. Add chocolate chunks in the batter and stir well, then gently stir in cranberries. Pour batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles. Pour browned butter in a straight line down the center of the pound cake. With a butter knife draw a line down the center where you poured the butter. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out with a little crumb stuck to it. About 55-65 minutes. Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.

When cake is completely cooled, prepare the glaze. With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla. Spread on top of the cake. Place the cake in the fridge until the icing is set.

Melt ½ cup white chocolate chips with 1 Tablespoon on vegetable oil in a small sauce pan over low heat until its smooth. Cool if is too thin.
Sprinkle the cake with dried cranberries and drizzle with chocolate. Enjoy!!