Tuesday, August 9, 2016

Holiday Cranberry Pound Cake

I've started posting Holiday recipes. I've adapted this recipe without compromising the original.
It's everything I like about a Christmas Dessert. It's delicious and it's decorated with Dried Cranberries and Drizzled White Chocolate. It's a bit complicated. I'm not sure it's for the beginning baker, but it's an impressive presentation for Christmas.

Holiday Cranberry Pound Cake

I recommend reading the recipe completely  before starting.
This is a recipe that really needs prep work or as the French say: "mis en place" ( "set in place", it refers to having all of your ingredients prepped and ready to go before you start cooking or baking)

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8 1/2" X 4 1/2" X 3" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) mixed well and refrigerated in a Jar. I always have it available for all of my baking needs. I only recommend using this mix of you want a guaranteed release!

Be sure to follow all instructions carefully for the best results!

Batter Ingredients
1 1/2 C Cake Flour + 3 TBS ( additional for the Dried Cranberries and White Chocolate Chips)
1/2 tsp Baking Powder
A Pinch of Salt
These will be Sifted 3 time, later in the Instructions.

1 C Fresh Cranberries (tossed in a bit of Flour)
6 oz. White Chocolate Chips (tossed in a bit of Flour)
8 TBS Butter, softened.
1 1/2 C Granulated Sugar
1/2 C Heavy Cream
1/2 C Mascarpone Crea,
3 Large Eggs
1 tsp Vanilla
3 TBS Browned Butter, directions to follow.

Icing Ingredients
4 TBS Butter, softened.
4 oz. Cream Cheese, room temperature.
1 1/2 C Confectioner's Sugar
1 tsp Vanilla

Topping Ingredients
1/2 C Dried Ingredients
1 TBS Vegetable Oil
1/2 C White Chocolate Chips


In a Medium Mixing Bowl:
Sift together:
Baking Powder
Sift 3 times.

In a Saucepan on Medium Heat, prepare the Browned Butter and set aside to cool.
3 TBS Butter
Heat until Amber.
Skim off the Foam.
Set aside.


To make Brown Butter, start melting butter on medium heat. Swirl the pan to make sure it's cooking evenly.
It will begin to foam. The color will become golden brown. When you smell a nutty aroma, remove the pan and transfer it to a small glass bowl, straining it through a fine sieve. Set aside to cool.

In a Small Mixing Bowl:
Whisk well and Set Aside.

In a Medium Mixing Bowl with an Electric Hand Mixer:
Softened Butter
Beat just until Creamy.

Gradually Add:
Beat for 3 minutes.

Heavy Cream
Mascarpone Cream
Beat on Medium Speed until Creamy Smooth.

Reduce Heat to Low.
Gradually Add:
Dry Ingredients (alternating Eggs and Buttermilk)
Beat just until well combined.

Fold in, by hand:
Cranberries that have been tossed in a bit of Cake Flour.
Chocolate Chips that have been tossed in a bit of Cake Flour.

Spoon into the Pan.
Smooth the top with a Silicone Spatula.

With a knife:
Score a line down the center of the batter.
Drizzle evenly with the Brown Butter.

Bake 55 - 65 minutes.
A toothpick in the center should come out clean.

Remove the Pan to a rack to cool completely.

Prepare the Icing:

In a Medium Mixing Bowl with an Electric Hand Mixer:
Cream Cheese
Beat until Creamy Smooth.

Gradually Add:
Confectioner's Sugar
Beat until Creamy Smooth.

Mix just until well combined.

Invert the Cake to a Serving Platter and flip it , right side up.

Spread top and sides with Icing.
Refrigerate until set.

In a Small Saucepan on Low Heat:
White Chocolate Chips
Vegetable Oil
Whisk constantly until Chocolate melts completely.
Don't over heat it.

Sprinkle the Cake evenly with Dried Cranberries.
Drizzle Chocolate evenly over the Cranberries with a Blending Fork.
Refrigerate until Chocolate sets.

Peace in the Kitchen!

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