Cranberry Pound Cake with White Chocolate Cranberry Icing
Ingredients:
For the Pound Cake:
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup sour cream
1 ½ cups fresh cranberries, coarsely chopped
¼ cup orange juice
For the White Chocolate Cranberry Icing:
4 oz white chocolate, melted
1 cup powdered sugar
2 tablespoons milk
½ cup fresh cranberries, finely chopped
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
Gently fold in the chopped cranberries and orange juice.
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. Let the cake cool completely in the pan on a wire rack.
For the icing, melt the white chocolate in a heatproof bowl over simmering water or in the microwave. Stir until smooth.
In a separate bowl, combine the powdered sugar, milk, and vanilla extract. Gradually add the melted white chocolate and stir until smooth.
Fold in the finely chopped cranberries and mix well.
Drizzle the icing over the cooled pound cake, allowing it to set for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes | Kcal: 350 kcal | Servings: 12 servings
