Christmas Cranberry Pound Cake

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Christmas Cranberry Pound CakeI went to the Christmas party last night and brought one of my favorite dessert Recipes for Cranberry Pound Cake are very easy to make and even more fun with various color variants that add to the joy of Christmas.

Looking for perfect, delicious and easy Christmas dessert recipe? Then you should try this decadent pound cake with cranberries, white chocolate and cream cheese frosting! Your family would love to have this cake for Christmas, for sure!


Christmas Cranberry Pound Cake
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins

This  Cranberry Pound Cake is perfect for cranberry lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
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
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 Tablespoons browned butter
  • 56 grams 1/4 cup unsalted butter-softened
  • 112 grams 4 oz. cream cheese-softened
  • 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
  • handful dried cranberries
  • 1 tablespoon vegetable oil
  • 1/2 cup white chocolate chips
  1. 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. 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.
Recipe Notes

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