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Easy Cranberry and White Chocolate Pound Cake. This is a deliciously soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make. Perfect for Thanksgiving and Christmas

Easy Cranberry and White Chocolate Pound Cake! This is a lovely cake to bake. The texture is soft and fine, and the flavours are a wonderful combination.

The creamy taste of white chocolate against the slightly sharp and chewy cranberries is a nice contrast.  I've based this recipe on my basic pound cake recipe.

After all, that is tried and tested, so it is really a matter of adapting a few ingredients to give you this lovely flavour and texture.

Many of you who have tried our pound cake recipes will already know how soft and moist they are.

You'll also be used to seeing some photos of the cake sliced and ready for serving. Well.... on this occasion, I FORGOT to take photos once the cake was sliced. I took photos of every other step, waited for the cake to cool, and then we had some friends pop over for a coffee.

So in the excitement of the visitors I completely forgot to take photos of the slices. There you are. Confession!

However, I've popped a photo of our Blueberry and Lemon Pound Cake in slices at the end of the recipe so for those who have never tried our pound cakes, you get the idea!

As far as the ingredients go, you can be flexible.

So for instance, you could swap the cranberries for raisins, cherries (dried ones) or leave them out altogether.

The bake time will still be the same. So don't be afraid to adapt the chocolate and fruit to your liking.

You will need a loaf tin, mine measures 30cm x 12cm, and 8cm deep. (12 inch pan)
The batter may also fit in a 9 inch loaf pan. If you have any left over, make some cup cakes!

So let's get straight to the recipe and see how we make this Easy Cranberry and White Chocolate Pound Cake. Please enjoy!

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Serves: 10 Slices

Ingredients:

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml Milk
200 g or 1 cup regular sugar
2 Large eggs (lightly beaten)
zest of 1 lemon
juice of 1 lemon
1 cup or 150 g Dried Cranberries
7 oz or 200 g White Chocolate, chopped in to chunks.
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
1 Tablespoon Flour

Instructions:

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line

** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. 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 tablespoon of flour then remove the excess flour. (This stops the fruit sinking during the bake).

3. 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.

4. Slowly add the beaten eggs 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 a bit of flour if necessary, until all the eggs are added.

5. Add the milk with half of the flour, keeping the mixer on a slow speed.

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.

6 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.

***** Please note, if using a Bundt tin, cook time will be a little less.

7. Have a cup of tea and wait! Then slice in to your delicious Easy Cranberry and White Chocolate Pound Cake and enjoy!

Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Here's a photo of our Blueberry and Lemon Pound Cake to show you the slices. See how it is soft and a moist cake with a thin crust. Just delicious!

 Here's some more of our very popular pound cake recipes for you to enjoy:

Coffee Pecan Pound Cake

Tiramisu Pound Cake (check out the filling and frosting in this one. It's to die for!)

Strawberry Pound Cake

Lemon or Orange Pound Cake

Coconut Pound Cake

5 from 1 vote

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Easy Cranberry and White Chocolate Pound Cake

Prep Time

10 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 30 mins

 

Servings: 10 Slices

Ingredients

• 3/4 cup or 175 g softened butter
• 32/ cup or 150 ml Milk
• 1 cup or 200 g regular sugar
• 2 Large eggs lightly beaten
• zest of 1 lemon
• juice of 1 lemon
• 1 cup or 150 g Dried Cranberries
• 7 oz or 200 g White Chocolate chopped in to chunks.
• 1 3/4 cups or 225 g Plain / All purpose flour sieved
• 2 tsp baking powder
• 1/4 tsp salt
• 1 Tablespoon Flour

Instructions

1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line

** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

1. 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).
2. 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.
3. Slowly add the beaten eggs 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 a bit of flour if necessary, until all the eggs are added.

4. 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.

5. 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.

***** Please note, if using a Bundt tin, cook time will be a little less.

1. Have a cup of tea and wait!
2. Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!