Ingredients
The following ingredients have 4 Servings
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 stick (1/2 cup, 113 grams unsalted butter, room temperature)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cranberries (plus a handful more for scattering over the frosting)
- 1/2 cup white chocolate chips
- 2 cups confectioner's sugar (sifted)
- 1 tsp vanilla extract
- milk or cream to thin
- 1/2 cup white chocolate chips
- 1 tsp coconut or vegetable oil
Instruction
- Set oven to 350F
- Whisk together the flours, soda, powder, and salt. Set aside.
- Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
- Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
- Fold in the cranberries and chocolate chips.
- Turn the batter into a greased standard (9x5) loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake, check it early. Let the cake cool before you frost it.
- To make the frosting mix the sugar with enough milk or cream to create a thick spreadable consistency.. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
- Make the chocolate drizzle by melting the chocolate and the oil in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds, but be careful not to over do it.
- When the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.
