This moist and decadent pound cake combines the rich sweetness of white chocolate with the tartness of cranberries, making it a perfect dessert for any occasion. Whether you’re serving it at a holiday gathering or enjoying a slice with your afternoon tea, this cake is sure to impress.
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
- 1 cup white chocolate chips
- For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the creamed butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
- Fold in Cranberries and Chocolate: Gently fold in the cranberries and white chocolate chips, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Serve: Slice and enjoy your delicious white chocolate cranberry pound cake!