This cranberry-white-chocolate pound cake is a delightful, festive dessert that combines the tartness of cranberries with the sweetness of white chocolate. Perfect for holidays or special occasions, it has a moist and tender crumb that pairs well with tea or coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 ½ cups fresh or frozen cranberries
- 1 cup white chocolate chips
- Zest of 1 orange (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined.
- Fold in Cranberries and Chocolate: Gently fold in the cranberries, white chocolate chips, and orange zest (if using) until evenly distributed.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Optional Glaze:
For an extra touch, drizzle the cake with a simple glaze made from 1 cup powdered sugar, 2-3 tablespoons orange juice, and a pinch of salt. Whisk together and pour over the cooled cake.