This Christmas Cranberry Pound Cake is a perfect dessert for the holiday season. The combination of fresh cranberries, white chocolate, and a creamy cream cheese frosting makes this cake both decadent and festive. It’s a treat your family will surely love!
Ingredients:
For the Cake:
187 grams cake flour (sifted, about 1 1/2 cups plus 3 tbsp) 
1/2 teaspoon baking powder 
Pinch of salt 
1 cup cranberries (fresh or thawed) 
140 grams white chocolate chunks (about 5 oz) 
115 grams unsalted butter (softened at room temperature) 
300 grams sugar (1 1/2 cups) 
1/2 cup heavy cream 
1/2 cup mascarpone cheese 
3 eggs 
1 teaspoon vanilla extract 
2 tablespoons browned butter
For the Frosting:
56 grams unsalted butter (softened)
112 grams cream cheese (softened)
1 1/2 cups powdered sugar (or more to thicken)
1 teaspoon vanilla extract
For the Garnish:
A handful of dried cranberries
1 tablespoon vegetable oil 
1/2 cup white chocolate chips
Instructions:
1. Prepare the Cake:
Preheat your oven to 325°F (163°C) for convection. If you don’t have a convection oven, set it to 350°F (175°C) and be sure to rotate the pan halfway through baking.
Butter and flour an 8.5 x 4.5 x 3-inch loaf pan (or 9 x 5 x 3-inch) and line it with parchment paper.
In a bowl, sift together the cake flour, baking powder, and salt three times. Set aside.
In a small saucepan over medium heat, brown 2.5 tbsp of butter until it turns a golden amber color. Remove the foam and set the browned butter aside to cool.
Whisk together the eggs and vanilla extract, and set aside.
In a mixer, cream together the softened butter until smooth. Gradually add sugar and beat until creamy.
Add heavy cream and mascarpone cheese, beating on medium speed until well combined.
Lower the mixer speed and gradually add the dry ingredients alternately with the beaten eggs.
Toss the white chocolate chunks in a bit of flour to coat them, and do the same with the cranberries. This helps prevent them from sinking during baking.
Gently fold the chocolate chunks into the batter, then fold in the cranberries.
Pour the batter into the prepared pan, smooth the top, and tap the pan gently on the counter to release any air bubbles.
With a butter knife, draw a line down the center of the batter and pour the browned butter into the groove.
Bake the cake for 55 to 65 minutes (or about 10 minutes longer without a convection oven). The cake is done when a toothpick inserted into the center comes out clean. If the top begins to brown too much, tent the cake with aluminum foil.
2. Cool the Cake:
Let the cake cool in the pan for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
3. Prepare the Frosting:
Once the cake is cooled, make the frosting. In a mixer, cream together the softened butter and cream cheese until smooth.
Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract and mix well.
Spread the frosting evenly on top of the cooled cake.
Place the cake in the fridge for a while to let the frosting set.
4. Garnish and Serve:
Melt the white chocolate chips with 1 tablespoon vegetable oil over low heat until smooth. Let it cool if it’s too thin.
Drizzle the melted white chocolate over the cake and sprinkle with dried cranberries for a festive look.
Optionally, you can place the melted chocolate in a small zip-lock bag, cut off the corner, and pipe the chocolate over the cake for a more controlled drizzle.
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 7 hours 20 minutes (includes chilling time)
Servings: 12 slices
Calories: Approximately 350 kcal per slice (estimate, may vary)
This Christmas Cranberry Pound Cake is not only visually stunning but also bursting with seasonal flavors. The tartness of cranberries paired with the sweetness of white chocolate and the richness of mascarpone makes it an unforgettable treat for your Christmas table! 
