Cranberry White Chocolate Pound Cake Recipes

HEALTHY WHITE CHOCOLATE CRANBERRY POUND CAKE

Steps:

• Preheat the oven to 350°F, and coat a 9x5" loaf pan with nonstick cooking spray.
• To prepare the cake, whisk together the flour, ginger, baking powder, baking soda, and salt. In a large bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in 6 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the cranberries and white chocolate.
• Spread the batter into the prepared pan. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring the pound cake to a wire rack to cool completely.
• Once the cake has fully cooled and just before serving it, prepare the drizzle by stirring together the cream cheese, milk, and liquid stevia in a small bowl. Transfer the mixture to a small zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cake.

WHITE CHOCOLATE CRANBERRY POUND CAKE

Steps:

• Melt the white chocolate over low to medium low heat -- careful! It burns easily. I stir the whole time the chocolate is melting. Remove it from the heat and let it cool slightly.
• Preheat the oven to 350°F. Grease a 10" bundt (fluted tube) pan.
• In a large bowl beat together the I Can't Believe It's Not Butter spread and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the extracts. Gently fold in the white chocolate.
• In a smaller bowl whisk together the flour, baking powder, salt, and baking soda. Add it in thirds, alternating with the yogurt or sour cream, starting and ending with the flour mixture.
• Fold in the cranberries and pour the batter into the prepared pan.
• Bake for 50- 55 mins. Check for doneness with a pick inserted into the center. Let the cake cool before turning it out of the pan onto a plate.
• To make the Sugared Cranberries, add ¼ cup of the granulated sugar and the ¼ cup water to a small saucepan. Bring it to a simmer to let the sugar dissolve and then reduce the heat to low. Add the cranberries, stir to coat, and remove them from the heat. Use a slotted spoon to place them on a metal rack. Let them cool for a few minutes. Pour the remaining granulated sugar in a shallow dish. Roll the cranberries in the sugar one by one until each one is coated.
• To make the white chocolate ganache, melt the shortening over low to medium low heat. Stir in the chopped white chocolate. Continue stirring and let the chocolate melt over medium heat until smooth. Drizzle it over the top of the cake.
• Before the chocolate sets, stack the cranberries all over the top of the cake. Pile them up! You can dip a cranberry in the white chocolate to stack them and hold them in place.

WHITE CHOCOLATE POUND CAKE

Steps:

• Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

EASY CRANBERRY AND WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line
• Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. Pop the cranberries in a bowl or bag, and add the 1 Tablespoon of flour. Coat the cranberries with the flour then remove the excess flour. (This stops the fruit sinking during the bake).
• Start with making the cake batter by creaming the butter and sugar until a pale light colour. To achieve a softer texture cake, it is really important to cream the butter and sugar until almost white and a little fluffy. See the photo below.
• Slowly add the beaten eggs and milk to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs and milk and a bit of flour if necessary, until all the eggs are added.
• Once combined, add the lemon juice, and zest, and the rest of the flour. Right at the end, fold in the cranberries and white chocolate.
• Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes. Test if done after 55 minutes by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
• Have a cup of tea and wait!
• Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

CRANBERRY-WHITE CHOCOLATE POUND CAKE

Steps:

• To make the cake, grease and flour a 9" tube pan; set aside.
• In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
• Add the brown and granulated sugars, orange rind and vanilla.
• Continue beating until fluffy.
• Beat in the eggs, one at a time.
• In a medium bowl, sift the flour and baking powder.
• Add to the creamed mixture, stirring until well combined.
• Stir in the cranberries and white chocolate chips.
• Spoon the batter into the prepared pan.
• Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
• Cool the cake in the pan on a wire rack.
• To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
• Stir in the orange juice.
• Unmold the cooled cake.
• Spoon the glaze over the top; let cool.
• Garnish the top of the cake with orange slices, or fill the centre with cranberries.

WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
• Chop four squares of the white chocolate and melted 4 of the others. Set aside.
• In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
• Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
• Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

WHITE CHOCOLATE POUND CAKE FROM SCRATCH

Steps:

• Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
• In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
• Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.