Cranberry Pound Cake
Cranberry Pound Cake is an easy dessert and perfect to make for these holidays because it recalls its colors!
Ingredients:
- 187 gr cake flour
- 1/2 teaspoon baking powder
- 1 pinch of salt
- 1 cup cranberries
- 5 oz White chocolate chuncks
- 1/2 cup butter at room temperature
- 300 gr sugar
- 1/2 cup heavy cream
- 1/2 cup mascarpone
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons browned butter
For the frosting:
- 1/4 cup soft butter
- 4 oz cream cheese
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat the convection air oven to 325 F
- Butter and flour 8.5×4.5×3 inches loaf pan and line it with parchment paper.
- Combine cake flour, baking powder and salt and set aside.
- In a small sauce pan over medium heat brown 2.5 tablespoon butter until it’s nice amber color, remove the foam and set aside to cool.
- Whisk the egg with vanilla extract and set aside.
- Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
- Add heavy cream and mascarpone, and beat on medium speed.
- Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
- Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
- Add chocolate chunks in the batter and stir well, then gently stir in cranberries
- Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
- With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
- Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
- When the cake is completely cooled prepare the glaze.
- With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.
- You can decorate the cake with White chocolate and cranberries…
INGREDIENTI
- 187 gr di farina per torte
- 1/2 bustina di lievito
- 1 pizzico di sale
- 1 bicchiere di mirtilli rossi
- 3/4 bicchiere di cioccolato bianco fatto a pezzi
- 1/2 bicchiere di burro a temperatura ambiente
- 300 gr zucchero
- 1/2 bicchiere di panna
- 1/2 bicchiere di mascarpone
- 3 uova
- 1 fialetta di vaniglia
- 2 cucchiai di zucchero imbrunito
Per il frosting:
- 1/4 bicchiere di burro morbido
- 1/2 bicchiere di formaggio spalmabile
- 1 e 1/2 bicchiere di zucchero a velo
- 1 fialetta di vaniglia
Preriscaldate il forno ventilato a 180°c. Imburrate una teglia per plumcake e coprite con la carta da forno.
Combinate gli ingredienti secchi e mettete da parte.
In un pentolino riscaldate 2 cucchiai e mezzo di burro e fate imbrunire, poi togliete dal fuoco.
Montate burro e zucchero fino a diventare cremosi. Aggiungete la panna e il mascarpone ed amalgamate bene. Aggiungete gli ingredienti secchi alternando con le uova e vaniglia.
Coprite i pezzetti di cioccolato e i mirtilli rossi con una manciata di farina e poi aggiungeteli al composto ed amalgamate il tutto.
Versate il composto nella teglia. Sul composto tagliate delle linee e versate dentro il burro imbrunito.
Infornate per circa 55 minuti o fino a quando lo stuzzicadenti esce pulito.
Fate raffreddare e preparate la glassa montando tutti i suoi ingredienti, poi una volta tolta la torta dalla teglia copritela con la glassa e ponete in frigo fino a quando si rafferma il frosting. Togliete e decorate con cioccolato bianco e altri mirtilli rossi!
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