Zutaten für Cranberry White Chocolate Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- Cream Cheese
- Brown Sugar
- Granulated Sugar
- Orange Rind
- 1 teaspoon vanilla extract
- 4 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- 1 cup dried cranberries
- White Chocolate Chips
- Orange Juice
- Orange Slices
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Zubereitung von Cranberry White Chocolate Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, toss the cranberries with the flour to prevent them from sinking to the bottom.
- Gently fold in the cranberries and white chocolate chips into the batter.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
137 g
Sugar
1883g
Fat
1112g
Carbs
236g
