INGREDIENTS
- 3 1/4 cups all-purpose flour
- 1 tablespoon salt
- 4 sticks softened unsalted butter
- 2 cups sugar
- 1 teaspoon pure vanilla extract or almond extract
- 9 large eggs
- 1 cup fresh cranberries
- 1/2 cup white chocolate chips
FROSTING
- 1/4 cup butter softened
- 5 oz.cream cheese
- 1 1/2 cup powdered sugar or more to make it thick enough to spread on top of the cake
- 1 teaspoon vanilla extract
TOPPING
- 1/4 cup of chopped pecans or walnuts
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips melted poured over the cake
INSTRUCTIONS
- Preheat oven to 325F.
- Butter the inside of two 5-by-9-inch cake loaf pans.
- in a medium sized bowl combine the flour and salt
- In another bowl add your butter and sugar , mix until fluffy on high speed
- add in vanilla or almond extract then mix until incorporated
- One by one add your eggs, mixing in between each added egg
- Little by little add the flour in mixing in between adding making sure its well mixed
- Flour your cranberries in a separate bowl (prevents sinking)
- Then add them and your white chocolate in and fold into the batter
- Divide the batter between your two pans.
- Bake for about 1 hour or until a toothpick comes out clean
- Remove from oven and allow to cool for about 20 minutes before removing, once removed let them cool completely before attempting to frost!
FOR THE FROSTING:
- cream together your softened butter and cream cheese until smooth, then slowly add in your vanilla extract and powdered sugar and mix until smooth
- Spread on top of the completely cooled cake.
- Place the cake in the fridge until the frosting is set on top
- Sprinkle the cake with dried cranberries and nuts.
- Melt the white chocolate chips and drizzle with a spoon over the finished cake
