Christmas Cranberry Pound Cake

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I saw that you didn’t use the orange zest. I don’t like the “strands” zest can leave. However, I did add an orange liquor to the cake. Thought it complimented the cake nicely.

Recipes adapted from: agrandelife.net

Ingredients

  • For the Cake:
  • 1 teaspoon vanilla extract
  • 2 Tablespoons browned butter
  • 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 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 3 eggs
  • 1/2 teaspoon baking powder
  • 115 grams (1/2 cup) unsalted butter-softened at room temperature
  • 300 grams sugar ( 1 and 1/2 cups)
  • Pinch of salt
  • 1 cup cranberries (fresh or thawed)
  • 140 grams (5 oz.) white chocolate chunk
  • Frosting:
  • 1 and  1/2  cups powdered sugar (or more to make it thick enough to spread on top of the cake)
  • 1 teaspoon vanilla extract
  • 56 grams (1/4 cup) unsalted butter-softened
  • 112 grams (4 oz.) cream cheese-softened
  • Garnish:
  • 1 tablespoon vegetable oil
  • 1/2 cup white chocolate chips
  • handful dried cranberries

Instructions

  1. First, Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
  2. Then, Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
  3. Combine cake flour, baking powder and salt and sift it three times, set aside.
  4. In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
  5. Whisk the egg with vanilla extract and set aside.
  6. Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
  7. Add heavy cream and mascarpone, and beat on medium speed.
  8. Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
  9. Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
  10. Add chocolate chunks in the batter and stir well, then gently stir in cranberries
  11. Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
  12. With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
  13. Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes).  If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
  14. Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.

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