White Chocolate Cranberry Pound Cake

White Chocolate Cranberry Pound Cake

Ingredients:

• 1 3/4 cups flour + 1 tablespoon

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (1 stick) salted oil, warming chamber

. 1 cup white chocolate

Frosting and topping:

• 1/4 cup (1/2 stick) salted butter, softened

• 4 ounces cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• A handful of dried cranberries

Preparation:

1. Preheat the oven to 350°F. Grease and flour a pan, then line it with parchment paper.

2. In a medium bowl, combine 1 3/4 cups flour, baking powder, and salt. Put aside.

3. Add 1 tablespoon of flour and set aside.

4. Beat the butter in a mixing bowl until it reaches a creamy consistency. Add sugar and beat until

smooth.

5. Add the eggs one at a time and beat well after each addition. Stir in vanilla.

6. With the mixer on low, gradually add the flour mixture in three batches, alternating with the

whipping cream, starting and ending with the flour mixture. Mix until blended.

7. Stir in the white chocolate and carefully fold in the cranberries.

8. Place the battery in the prepared pan and level it.

9. Bake for 60-65 minutes until a toothpick inserted into the center comes out clean. If the beef and

fillet brown quickly.

10. Let the bread cool in the quarter pan, then remove and cool on a wire rack.

11. For the cream, smooth the cream with butter and cheese. Continue adding the powdered sugar

and then stir in the vanilla.

12. Spread the cream on the cooled cake and sprinkle dried cranberries on it. To enjoy!

Questions:

1. Can I use the freezer as a modern alternative?

• You should of course use frozen products, provided that they are thawed before use. Mix the flour

as stated in the recipe.

See also This recipe from my grandmother is over 100 years old and still delicious! All the best!

2. Can I use different types of chocolate, such as white chocolate? • Completed! Feel free to replace

white chocolate with dark chocolate, milk chocolate, or even chopped chocolate.

3. How should I sell the leftover bread?

• Store leftover bread in an airtight container in the refrigerator for 3-4 days. Best let them come to

room temperature before serving.

4. Can I freeze the cake for later use?

• Yes, you can probably freeze the cake for 2-3 months. Wrap tightly in plastic wrap and aluminum foil

before freezing. Take it out of the refrigerator the day before, let it cool and serve.

5. If I want a plain cake model, can I leave out the cream?

• Completed! With plenty of cream, the cake will freeze on its own. Skip the cooling step and enjoy

the cake as is, or sprinkle with powdered sugar before serving to combine flavors.

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