Cranberry-white Chocolate Pound Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a really delicious cake recipe that I clipped a few years ago from Homemakers Magazine. The sweet white chocolate is a nice contrast to the tart cranberries and orange. Ingredients:
1 cup butter, at room temperature |
1 (8 ounce) package cream cheese, at room temperature |
3/4 cup packed brown sugar |
3/4 cup granulated sugar |
1 tablespoon grated orange rind |
1 teaspoon vanilla extract |
4 eggs |
2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1 1/2 cups cranberries |
1 cup white chocolate chips |
1/2 cup white chocolate chips |
2 tablespoons orange juice |
orange slices or cranberries (to garnish) |
Directions:
1. To make the cake, grease and flour a 9 tube pan; set aside.
2. In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
3. Add the brown and granulated sugars, orange rind and vanilla.
4. Continue beating until fluffy.
5. Beat in the eggs, one at a time.
6. In a medium bowl, sift the flour and baking powder.
7. Add to the creamed mixture, stirring until well combined.
8. Stir in the cranberries and white chocolate chips.
9. Spoon the batter into the prepared pan.
10. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
11. Cool the cake in the pan on a wire rack.
12. To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
13. Stir in the orange juice.
14. Unmold the cooled cake.
15. Spoon the glaze over the top; let cool.
16. Garnish the top of the cake with orange slices, or fill the centre with cranberries.
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