Christmas Cranberry Pound Cake

Christmas- Cranberry -Pound -Cake

 

 

Christmas Cranberry Pound Cake

 

 

Ingredients:

For the Cake:

187 grams cake flour-sifted

(it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )

1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz.) white chocolate chunk
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 Tablespoons browned butter

Frosting:
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 oz.) cream cheese-softened
1 and 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
1 teaspoon vanilla extract

Garnish:

handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips

 

 

Directions:

Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
Combine cake flour, baking powder and salt and sift it three times, set aside.

In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
Whisk the egg with vanilla extract and set aside.

Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
Add heavy cream and mascarpone, and beat on medium speed.
Turn mixer on low speed and gradually add dry ingredients alternately with eggs.

Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
Add chocolate chunks in the batter and stir well, then gently stir in cranberries
Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.

With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.

Glaze:
When the cake is completely cooled prepare the glaze.
With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.

Garnish:
When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).

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Lemon Gooey Butter Cookies

Lemon- Gooey- Butter -Cookies

Lemon Gooey Butter Cookies

 

 

Ingredients:

 

2¼ cups (270 g) unbleached all-purpose flour
2 teaspoons (8 g) baking powder
1 (8 oz or 226 g) package cream cheese, softened
½ cup (1 stick or 113 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
1½ tablespoons (22.5 ml) freshly squeezed lemon juice
1 teaspoon (5 ml) pure vanilla extract
⅛ teaspoon (a few drops) lemon oil
⅛ teaspoon natural yellow gel based food coloring
1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt
1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells)
1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies

 

 

 

Directions:

In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.

On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.

Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.

Measure enough dough to roll into generous 1-inch (2.5 cm) balls, using a 1 1/3-inch (3.3 cm) spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.

Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.

Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not over bake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.

Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.

If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.
Yield: Makes about 2½ dozen cookies.

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