For the cake:
187 grams sifted cake flour (that is about 1 1/2 cups plus 3 tablespoons cake flour earlier than sifting, however greatest measured on a kitchen scale because the cake might be dense or dry if you happen to’re overdoing it with the flour)
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (contemporary or thawed)
140 grams (5 oz) white chocolate chunks
115 grams (1/2 cup) unsalted butter, softened at room temperature
300 grams of sugar (1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
1 teaspoon vanilla extract
2 tablespoons brown butter
56 grams (1/4 cup) softened unsalted butter
112 grams (4 oz) softened cream cheese
1 and 1/2 cups powdered sugar (or extra to make it thick sufficient to unfold over the cake)
1 teaspoon vanilla extract
a handful of dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips
Cooking mode Stop your display from going darkish
Preheat the convection oven to 325 F (if you do not have a convection oven, improve the temperature to 350 F and you may have to swirl the pan midway by the cooking time)
Butter and flour an 8.5 x 4.5 x 3 (or 9 x 5 x 3) inch loaf pan and line with parchment paper. Mix cake flour, baking powder and salt and sift thrice, put aside.
In a small saucepan over medium warmth, brown 2.5 tablespoons of butter till it has a pleasant amber colour, take away the froth and let cool.
Whisk the egg with the vanilla extract and put aside.
Beat butter on medium pace till creamy, slowly add sugar and proceed beating till creamy.
Add heavy cream and mascarpone and beat on medium pace.
Put the mixer on low pace and regularly add the dry substances, alternating with the eggs.
Add a handful of flour to the chocolate items and stir to evenly coat them. Toss the cranberries with a handful of flour to coat them fully.
Add the chocolate items to the batter and blend nicely, then gently fold within the cranberries
Pour batter into ready loaf pan, easy prime and gently faucet pan on work floor to take away air bubbles.
With a butter knife, draw a line down the middle of the pound cake and drizzle browned butter into the road.
Bake till prime of cake is golden brown and toothpick inserted comes out clear (about 55 to 65 minutes). If you do not have a convection oven, the cooking time might be about 10 minutes longer. If the highest begins to brown an excessive amount of, cowl the cake with foil
Cool the cake within the pan for quarter-hour, then take away it from the pan and let it cool on the wire rack.
When the cake is totally cooled, put together the frosting.
Utilizing a mixer, cream the softened butter and cream cheese collectively till easy. Slowly add powdered sugar and beat till easy, stir in vanilla extract.
Unfold on prime of the cake. Place the cake within the fridge till the frosting is about.
When frosting is about, soften 1/2 cup white chocolate chips with 1 tbsp vegetable oil in a small saucepan over low warmth till easy (cool if too skinny )
Sprinkle cake with dried cranberries and drizzle with chocolate. (You’ll be able to drizzle the chocolate with a spoon or switch it to a small zip lock bag, minimize off the nook and pipe the chocolate over the cake).
If utilizing frozen cranberries, thaw them first, rinse in chilly water till the water runs clear, drain the cranberries, then pat them dry on paper towels.