Cranberry White Chocolate Pound Cake

About This Recipe

A tender, buttery pound cake studded with bright-tart cranberries and pockets of creamy white chocolate, this loaf delivers classic richness with a festive twist. Each slice reveals ruby-red fruit and sweet chocolate flecks suspended in a dense, moist crumb—perfect for holiday gatherings or as an elegant everyday treat.

Why You’ll Love This Recipe

• Balances tart cranberries with mellow white chocolate in every bite
• Traditional pound cake texture enriched by vibrant color and flavor
• Stunning presentation thanks to jewel-like fruit throughout
• Suitable for any occasion—from family brunches to special celebrations
• Easily customized with your favorite toppings or served plain

Ingredients

• 1½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• 3 cups all-purpose flour, plus 1 tbsp for coating
• ½ tsp baking powder
• ½ tsp fine salt
• 1 cup whole milk, warmed slightly
• 1 tsp pure vanilla extract
• 1½ cups fresh or frozen cranberries, coarsely chopped
• 1 cup of white chocolate (either chips or roughly chopped)

Instructions

1. Prepare the Pan & Fruit
   Set the oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan. In a small bowl, coat the cranberries and white chocolate in a tablespoon of flour to keep them suspended in the batter.
2. Cream Butter and Sugar
   In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 5 minutes. Proper creaming creates the cake’s signature fine crumb.
3. Incorporate the Eggs
   Add eggs one at a time, beating well after each addition to maintain a smooth, emulsified batter.
4. Combine Dry Ingredients
   In a separate bowl, whisk together 3 cups of flour, baking powder and salt.
5. Alternate Flour and Milk
   With the mixer on low, add the flour mixture and warm milk in three parts, starting and ending with the flour. Mix just until each addition disappears—overmixing will toughen the cake.
6. Add Flavor and Fold in Mix-Ins
   Stir in the vanilla extract. Gently fold in the floured cranberries and white chocolate until evenly distributed.
7. Bake
   Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
8. Cool
   Let the cake rest in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.

FAQ

Can I use dried cranberries?
Yes. Reduce to 1 cup, soak in warm water for 10 minutes, drain well, then coat with flour before folding in.

How do I prevent fruit from sinking?
Toss both cranberries and white chocolate in a tablespoon of flour to help them stay suspended in the batter.

Can I bake this in loaf pans?
Divide the batter between two 9×5-inch loaf pans. Bake at 325°F for 50–60 minutes, or until a skewer comes out clean.

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You Must Know

• Thoroughly cream butter and sugar for a tender, even crumb.
• Avoid overmixing once the flour is added to keep the cake light.
• The flavors deepen if you let the cake rest overnight before serving.

Storage Tips

• Store in a sealed container at room temperature for up to three days.
• For longer storage, wrap in plastic and freeze for up to 3 months—slice first for easy servings.
• Thaw frozen slices at room temperature before serving to restore optimal texture.