Cranberry-white Chocolate Pound Cake

Recipe by Irmgard
READY IN: 1hr 20mins
YIELD: 1 cake




  • To make the cake, grease and flour a 9" tube pan; set aside.
  • In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
  • Add the brown and granulated sugars, orange rind and vanilla.
  • Continue beating until fluffy.
  • Beat in the eggs, one at a time.
  • In a medium bowl, sift the flour and baking powder.
  • Add to the creamed mixture, stirring until well combined.
  • Stir in the cranberries and white chocolate chips.
  • Spoon the batter into the prepared pan.
  • Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
  • Cool the cake in the pan on a wire rack.
  • To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
  • Stir in the orange juice.
  • Unmold the cooled cake.
  • Spoon the glaze over the top; let cool.
  • Garnish the top of the cake with orange slices, or fill the centre with cranberries.