Christmas Cranberry Pound Cake

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It looks like you’ve found the start of a fantastic recipe for a Christmas Cranberry Pound Cake! Since you prefer having the full recipe ready to go, I’ve reconstructed and completed it based on the ingredients you provided and the classic ratios for a decadent, moist pound cake.

This cake balances the tartness of the cranberries with the sweetness of white chocolate, finished with a rich cream cheese frosting.

Christmas Cranberry Pound Cake

A dense, buttery cake studded with jewels of tart cranberries and creamy white chocolate.

Ingredients

For the Cake:

  • 187g (1 ½ cups + 3 tbsp) Cake flour, sifted

  • ½ tsp Baking powder

  • Pinch of salt

  • 1 cup Cranberries (fresh or thawed)

  • 5 oz White chocolate chunks

  • ½ cup Unsalted butter, softened

  • 1 cup Granulated sugar

  • 4 oz Cream cheese, softened

  • 3 Large eggs, room temperature

  • 1 tsp Vanilla extract

For the Cream Cheese Frosting:

  • 4 oz Cream cheese, softened

  • ¼ cup Unsalted butter, softened

  • 1 ½ cups Powdered sugar

  • 1 tsp Vanilla extract

  • 1-2 tbsp Milk (to reach desired consistency)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan (or a small bundt pan).

  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Take about a tablespoon of this flour mixture and toss it with the cranberries and white chocolate chunks in a separate small bowl (this prevents them from sinking to the bottom of the cake).

  3. Cream Butter and Sugar: In a large bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy (about 3–4 minutes).

  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Combine: Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix! Gently fold in the floured cranberries and white chocolate chunks by hand.

  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool: Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before frosting.

  8. Frost: Beat the frosting ingredients together until smooth. Spread over the cooled cake. Garnish with extra cranberries or white chocolate shavings if desired.

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