Cranberry Pound Cake is perfect dessert for Christmas. It’s really moist, flavorful and easy to make. Above all, this cake topped with white cream cheese frosting, red cranberries and drizzled with white chocolate looks so festive and pretty enough to take a central place at your Christmas table.
Your guests will be impressed with delicious and pretty looking Christmas cake.
Also, I don’t know if you knew about this, but to bloggers, the holidays begin a few weeks before the holidays really come. and that you are already thinking about your Christmas recipe as you are cutting your Thanksgiving turkey 🙂 Instead of baking a peanut butter cheesecake or a magic cake you try to come up with more fitting desserts.
And for that reason, I decided to share this Christmas dessert recipe already two days after Thanksgiving. Since it’s perfect idea for winter holidays – Christmas Cranberry Pound Cake will be a great recipe to open the season of winter holidays, too.
We adapted this recipe from omgchocolatedesserts.com Blog. Fist of all, I doubled the amount of cranberries which I put in the dough and after a little thinking. Also, I decided to throw Orange Zest out of the recipe since it’s not my „cup of tea“ .
And for the glaze, instead of milk and powdered sugar, my idea was a combination of cream cheese and powdered sugar over the whole Pound Cake with many, many dry Cranberries over the whole cake. However, after only a short time in the kitchen, on my table was my beautiful Christmas Cranberry Pound Cake.
Ingredients
For the Cake:
187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz.) white chocolate chunk
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
Frosting:
56 grams (1/4 cup) unsalted butter-softened
