White Chocolate Cranberry Pound Cake
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Serves: serves 12
 
A buttery delicious and festive looking pound cake recipe with white chocolate and fresh cranberries folded right in the batter. Topped with white chocolate ganache and sugared cranberries for holiday table perfection!
Ingredients
  • 8 ounces good quality white chocolate, chopped
  • 1 cup I Can't Believe It's Not Butter
  • 2 cups granulated sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup Greek yogurt
  • 1 cup fresh cranberries
  • For the Sugared Cranberries:
  • 1 cup granulated sugar, divided
  • ¼ cup water
  • 1 cup fresh cranberries
  • For the White Chocolate Ganache:
  • 8 ounces good quality white chocolate, chopped
  • 2 teaspoons shortening
Instructions
  1. 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.
  2. Preheat the oven to 350°F. Grease a 10" bundt (fluted tube) pan.
  3. 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.
  4. 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.
  5. Fold in the cranberries and pour the batter into the prepared pan.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Recipe by Sugar Dish Me at https://www.sugardishme.com/white-chocolate-cranberry-pound-cake/