Cranberry White Chocolate Pound Cake Recipe

Indulge in this irresistible Cranberry White Chocolate Pound Cake! The sweet, creamy white chocolate perfectly complements the tart burst of cranberries and a hint of zesty orange. This elegant yet easy-to-make pound cake, adapted from a treasured Homemakers Magazine recipe, is perfect for holiday gatherings or a special weekend treat. Get ready to impress your family and friends with this delightful dessert!

Prep Time 20 mins
Cook Time 80 mins
Calories 6415.4 kcal
Protein 178g
Rating 4.5 (2 Reviews)
Cranberry White Chocolate Pound Cake 27

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry White Chocolate Pound Cake

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How to Make Cranberry White Chocolate Pound Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, toss the cranberries with the flour to prevent them from sinking to the bottom.
  7. Gently fold in the cranberries and white chocolate chips into the batter.
  8. 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.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Dust with powdered sugar before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

137 g

Sugar

1883g

Fat

1112g

Carbs

236g