Cranberry Walnut Vanilla Pound Cake drizzled with White Chocolate-perfect for the holidays!

 

My mom and my kids have a tradition every year. While I’m the baker in the house, cookies, breads, cakes, breakfast, lunch and dinner, my mom does make a few things. One of them is a Cranberry Apple Crumb. That’s not what it’s really called but it’s a good description of it. And every winter holiday (both Thanksgiving and Christmas) my mom and the kids gather in the kitchen and make this together.

 

I think my kids could probably make it from memory, they’ve been doing for so long. It goes on the table with the turkey, stuffing, mashed potatoes…yup, we consider this part of our fruits and veggies even though it’s probably more of a dessert.

 

This year, however, we won’t be having this yummy treat. My mom and the kids decided we needed a change up. I haven’t figured out what will replace it on the table yet but I did seize the opportunity to use some of the cranberries.

It’s a shame fresh cranberries are so hard to find except during the holidays because this cake is amazing. The sweet of the cake, the tart of the cranberries, the crunch of the walnuts all combine to make every bite a taste treat. And of course with white chocolate drizzled all over the top, well, that’s just the icing on the cake!

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Cranberry Walnut Vanilla Pound Cake

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Ingredients

• 1 cup butter, softened
• 1 3/4 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 3 cups flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups fresh cranberries
• 1 cup chopped walnuts
• 2-3 ounces white chocolate (chips, candy melts or bark all work well)
• 1 teaspoon shortening-if needed

Instructions

1. In a medium bowl combine cranberries and 2 tablespoons flour, tossing to coat berries. Set aside.
2. Cream butter and sugar until fluffy. Add in vanilla. Add eggs, one at a time, beating well after each addition.
3. Combine remaining flour, baking powder, baking soda and salt. Add 1/2 flour mixture to batter, then sour cream, then remaining flour. Mixing well after each addition.
4. Fold in cranberries and walnuts. Spoon batter into a well greased bundt pan. Bake in a preheated 350 degree oven for 50-60 minutes, until toothpick inserted in center come out clean.
5. Let cake cool in pan for 1 hour before removing to wire rack to cool completely.
6. For chocolate drizzle-Melt white chocolate using a double boiler or in the microwave according to package directions. If chocolate is thick, stir in shortening to thin it. Drizzle white chocolate over cake and let harden before serving.

Notes

For ease in drizzling, let melted chocolate cool a bit. Line a cup with a plastic bag so one corner is pointed down. Spoon chocolate into baggie then loosely twist bag closed at top. Cut corner of bag to make a small hole, then gently squeeze bag to drizzle over cake.

recipe source ChocolateChocolateandmore.com

 

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