- Preheat oven to 350°F. Grease and flour a loaf pan, line with parchment paper.
- In a medium bowl, whisk collectively 1 3/4 cup flour, baking powder, and salt. Put aside.
- Toss cranberries in 1 tablespoon flour. Put aside.
- In a mixing bowl, beat butter till creamy. Add sugar and beat till fluffy.
- Add eggs one by one, beating properly after every addition. Combine in vanilla.
- With mixer on low, step by step add flour combination in three additions alternating with heavy cream, beginning and ending with flour combination. Combine till mixed.
- Stir in white chocolate, then gently fold in cranberries.
- Switch batter to ready loaf pan and easy the highest.
- Bake for 60-65 minutes, till a toothpick inserted into the middle comes out clear. Cowl with foil if browning too shortly.
- Let cake cool in pan for quarter-hour, then take away and funky on a wire rack.
- For the frosting, cream collectively butter and cream cheese till easy. Steadily add powdered sugar, then combine in vanilla.
- Unfold frosting on cooled cake and sprinkle with dried cranberries. Get pleasure from!
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