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
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
1/4 cup of chopped pecans or walnuts
1/2 cup dried cranberries
1/2 cup white chocolate chips melted poured over the cake
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