Craftsy

Christmas Cranberry Pound Cake

Posted by on Dec 5, 2012 in Cakes, Family Hour, Pastries and Viennoiseries, Tutorials | 18 comments

pound cake

A fusion of sweet and tart, the taste is euphoric!

 

I am going through a fresh cranberry phase, Sydney and I have been finding ways to develop recipes that incorporate cranberries; putting them in stollens, brioche pockets, cookies, and a cranberry white chocolate cake. I believe we have started a new family holiday dessert tradition. This past Sunday we had friends over for dinner, the dinner consisted of bolognese, warm pancetta spinach salad, garlic bread, steamed green beans, and to finish the meal we had cranberry white chocolate pound cake. I must admit I was on “pins an needles” waiting to hear their opinion of the cranberry white chocolate cake. Sydney thought if they truly enjoyed the cake we would be able see it in their facial expressions. I am happy to report not only did they love the flavor, but asked for the recipe!!

Now that I have tested, or “guinea pigged” , my friends I feel comfortable sharing the recipe with you.

Cranberry White Chocolate Pound Cake:

pound cake tutorial

The cranberries resemble Christmas bells!

Ingredients:

  • 187 grams/ 1½ cups plus 3 Tablespoons cake flour, sifted
  • 2 grams/½ teaspoons baking powder
  • Pinch of salt
  • 96 grams/ 1/2-cup whole cranberries, fresh
  • 141 gram/5 ounces white chocolate chunk
  • 113 grams/ ½ cup unsalted butter, room temperature
  • 300 grams/ 1½ cups sugar
  • 113 grams grams/ ½ cup heavy cream
  • 116grams/ ½–cup mascarpone cheese
  • 3 large eggs/  about 165 grams
  • ½ teaspoon vanilla extract
  • 2 teaspoons orange zest zest
  • 31 grams/ 2- tablespoons beurre noisette 

Materials:

  • Loaf pan
  • Whisk
  • Measuring jug
  • Standing  or hand mixer

Directions:

Preheat the oven to 325 degrees F/163°C

Butter, flour, and line with parchment paper a loaf pan. Sift together, 3 times, cake flour, salt and baking powder. Set aside.

 Prepare your mise en place.

pound cake tutorial

Cranberry pound cake mise en place

Sift the dry ingredients and whisk the egg with vanilla extract, set aside.

In a standing mixer fitted with the paddle attachment, beat butter, on medium speed till creamy, slowly add  sugar and continue to beat on medium speed until blended and creamy, about 3-4 minutes. Add orange zest, add the cream, and mascarpone, and continue to beat on medium speed.

 Add  sifted dry ingredients, on low speed, alternating with the eggs mixture, and ending with the dry ingredients.

Add white chocolate & cranberries coated with a handful of flour.

Pour the batter into prepared loaf pan, smoothing the top, gently tap the pan against the counter top (to remove air bubbles.) Draw a line down the center of the pound cake, with a butter knife, pour the beurre noisette  butter into the line.

Bake for about 55 to 65 minutes, until the top of the cake is golden brown and a toothpick inserted comes out clean. Cool the cake in the pan on a cooling rack for 15 minutes.

Remove the pound cake from the loaf pan and cool on the rack.

White chocolate Glaze:

Ingredients:

  • 120 grams/ 1-cup powder sugar
  • 85 grams/ 3 ounces white chocolate, melted
  • 30 grams/ 2-Tablespoons whole milk
  • 15 grams/ 1-Tablespoon Godiva white chocolate liqueur

Materials:

  • Large glass bowl
  • Hand whisk
Prepare the White chocolate glaze mise en place.
pound cake tutorial

White chocolate glaze mise en place

 Place sugar in a bowl; add milk, whisk until the icing sugar is moist and loose. Add and whisk the white chocolate liqueur until the glaze is pourable. Pour the melted white chocolate into the glaze and whisk to amalgamate the glaze.

Pour over the cooled cranberry pound cake.

Sydney and I had a brilliant culinary adventure developing this recipe!

pound cake tutorial

the pound cake has a wonderful fusion of sweet and tart!

Enjoy!

pound cake tutorial

Voila!

18 Comments

  1. I would love to try this recipe…some of it is in grams and the rest in oz or cups..could you please list everything in oz or cups next to the grams for those of
    us who prefer not to do the conversions….thks so much…

  2. In your directions you request that we add milk..I think you mean crm right?

  3. Under the recipe white choc glaze….120 grams/1 cup of? i think it is supposed to be
    powdered sugar right?

  4. Debra, the grams are first and then after the / is the equivalent in common measurement i.e. cups, teaspoon, and Tablespoon. For example 187 grams/ equals 1½ cups plus 3 Tablespoons cake flour, sifted.

  5. Debra, if you are referring to the glaze, milk is the correct ingredient.

  6. Thank you for responding…i wasn’t referring to the glaze..in the ingredients
    for the pound cake you list crm but then in the pictures say to add milk..
    I made a cranberry bread this week….but this looks so nummy..will try it and hopefully
    add it to my fav xmas goodies…thks so much

  7. I’m sorry to add another note…in the first recipe it calls for orange juice, in this
    update recipe I didn’t see the oj…what does 62 grams convert to? and where do we add
    it in? tks

  8. My mother loves pound cake and I bet she’s really ogle over this one!

  9. Peggy, thank you and I hope your mother adores the fusion taste!

  10. This a confusing recipe – the ingredients names in pictures don’t always match up with the recipe’s ingredient names. I’m assuming you can either use creme fraiche or marscapone – or you can use either heavy cream or whole milk for glaze. And what is ‘cake enhancer’ shown in the 1st picture of ingredients? I’m a professional cook so I will figure it out. It might be easier for the less skilled if the recipe was more concise – these people are usually fearful of experimenting. I work with them in my store – they want to stick to THE recipe, no deviations. Frustrating sometimes.

    BTW – The pictures of the bread are gorgeous – That’s what prompted me to go right to the pantry to make them!

  11. Sue, Sorry your confused. Yes, you can use creme frâiche if you want, it would be the same amount of grams as the mascarpone. I use whole milk for the glaze. Cake enhancer is found at KA, and it used for making cakes stay fresh longer, and it is optional. I hope this helps!

  12. Your cake looks just lovely!

  13. Bobbienoto – thankyou, I live in USA so didn’t know what ‘cake enhancer’ was – so didn’t include it in recipe and the pound cakes turned out positively delicious!

    I posted it on my Facebook page and made some for friends as Christmas gifts. Everyone raved about the poundcakes and asked for recipes! Thankyou again.

  14. Sue, I am happy you enjoyed the pound cake, and I would love to see the pound cake can you sen me your link! Happy New Year!

  15. What is beurre noisette? and where can I get it.

  16. Beurre noisette is clarified brown butter. Melt the butter in a small sauce pan until it is brown and smells nutty. As the butter melts remove the foam with a small spoon, than pour the butter through a sieve into a heat proof bowl. Allow to cool.

  17. I made this recipe – have several questions & tips to relate.
    1. The pan I used (8 1/2 X 4 3/4) is not big enough for this amount of batter. Could probably make 2 slightly smaller pans; I baked it for 75 minutes & the
    center was still not done through the loaf.
    2. Directions say to “butter & flour” a pan – I note the tutorial shows a pan lined with parchment paper;
    3. How large should the white choc. chunks be?
    4. When removing from the butter & flour-lined pan the bottom stuck to the pan!!
    5. I will try this again because I think it does taste good – but, must make some changes in the directions!

  18. Jenevieve , I am not sure why you your pound cake didn’t work out, I have had several members and chefs try the recipe and this the first problem that I’ve encountered. That being said I would very much like to help you. I used 8.75 x 4.75 loaf pan. I have baked the pound cake, both, in a parchment paper lined pan and without the parchment paper. My oven is a convection air oven you might need to raise the temperature to 350 degrees F/180 C, rotate the pan half way through the baking time..The chocolate chunk are cut into small cubes, bit size. Let me know if this helps.

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