Best Cranberry White Chocolate Pound Cake Recipes

WHITE CHOCOLATE-CRANBERRY CHEESECAKE

Steps:

• Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
• Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
• Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
• Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
• Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
• Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

WHITE CHOCOLATE CRANBERRY POUND CAKE

Steps:

• Melt the white chocolate over low to medium low heat -- careful! It burns easily. I stir the whole time the chocolate is melting. Remove it from the heat and let it cool slightly.
• Preheat the oven to 350°F. Grease a 10" bundt (fluted tube) pan.
• In a large bowl beat together the I Can't Believe It's Not Butter spread and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the extracts. Gently fold in the white chocolate.
• In a smaller bowl whisk together the flour, baking powder, salt, and baking soda. Add it in thirds, alternating with the yogurt or sour cream, starting and ending with the flour mixture.
• Fold in the cranberries and pour the batter into the prepared pan.
• Bake for 50- 55 mins. Check for doneness with a pick inserted into the center. Let the cake cool before turning it out of the pan onto a plate.
• To make the Sugared Cranberries, add ¼ cup of the granulated sugar and the ¼ cup water to a small saucepan. Bring it to a simmer to let the sugar dissolve and then reduce the heat to low. Add the cranberries, stir to coat, and remove them from the heat. Use a slotted spoon to place them on a metal rack. Let them cool for a few minutes. Pour the remaining granulated sugar in a shallow dish. Roll the cranberries in the sugar one by one until each one is coated.
• To make the white chocolate ganache, melt the shortening over low to medium low heat. Stir in the chopped white chocolate. Continue stirring and let the chocolate melt over medium heat until smooth. Drizzle it over the top of the cake.
• Before the chocolate sets, stack the cranberries all over the top of the cake. Pile them up! You can dip a cranberry in the white chocolate to stack them and hold them in place.

EASY CRANBERRY AND WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line
• Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. Pop the cranberries in a bowl or bag, and add the 1 Tablespoon of flour. Coat the cranberries with the flour then remove the excess flour. (This stops the fruit sinking during the bake).
• Start with making the cake batter by creaming the butter and sugar until a pale light colour. To achieve a softer texture cake, it is really important to cream the butter and sugar until almost white and a little fluffy. See the photo below.
• Slowly add the beaten eggs and milk to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs and milk and a bit of flour if necessary, until all the eggs are added.
• Once combined, add the lemon juice, and zest, and the rest of the flour. Right at the end, fold in the cranberries and white chocolate.
• Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes. Test if done after 55 minutes by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
• Have a cup of tea and wait!
• Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

CRANBERRY-WHITE CHOCOLATE POUND CAKE

Steps:

• To make the cake, grease and flour a 9" tube pan; set aside.
• In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
• Add the brown and granulated sugars, orange rind and vanilla.
• Continue beating until fluffy.
• Beat in the eggs, one at a time.
• In a medium bowl, sift the flour and baking powder.
• Add to the creamed mixture, stirring until well combined.
• Stir in the cranberries and white chocolate chips.
• Spoon the batter into the prepared pan.
• Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
• Cool the cake in the pan on a wire rack.
• To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
• Stir in the orange juice.
• Unmold the cooled cake.
• Spoon the glaze over the top; let cool.
• Garnish the top of the cake with orange slices, or fill the centre with cranberries.

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.