Decadent White Chocolate Cranberry Pound Cake Recipe

Decadent White Chocolate Cranberry Pound Cake Recipe

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This White Chocolate Cranberry Pound Cake is a delightful fusion of rich white chocolate and tart cranberries, creating a moist, flavorful cake that’s perfect for any occasion. The combination of sweet and tangy flavors, along with a luscious white chocolate glaze, makes this pound cake a true showstopper. Ideal for holiday gatherings, special celebrations, or just a luxurious treat for yourself.

Ingredients:

For the Cake:

  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup white chocolate chips
  • 1 cup fresh or frozen cranberries, lightly coated in flour

For the White Chocolate Glaze:

  • 1/2 cup white chocolate chips
  • 2 tablespoons heavy cream

Instructions:

  1. 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.
  2. Prepare the Cake Batter:
  • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Mix in the vanilla extract.
  1. Combine Dry Ingredients:
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  1. Mix the Batter:
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the white chocolate chips and cranberries coated in flour.
  1. Bake:
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  1. Prepare the Glaze:
  • In a small saucepan, heat the heavy cream over low heat until warm. Add the white chocolate chips and stir until completely melted and smooth.
  • Drizzle the glaze over the cooled cake.
  1. Serve:
  • Slice and enjoy your decadent White Chocolate Cranberry Pound Cake!

This cake pairs wonderfully with a cup of tea or coffee and is sure to impress with its rich flavor and elegant presentation.

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