White Chocolate Cranberry Loaf Light Food

EASY CRANBERRY AND WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line
• Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. Pop the cranberries in a bowl or bag, and add the 1 Tablespoon of flour. Coat the cranberries with the flour then remove the excess flour. (This stops the fruit sinking during the bake).
• Start with making the cake batter by creaming the butter and sugar until a pale light colour. To achieve a softer texture cake, it is really important to cream the butter and sugar until almost white and a little fluffy. See the photo below.
• Slowly add the beaten eggs and milk to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs and milk and a bit of flour if necessary, until all the eggs are added.
• Once combined, add the lemon juice, and zest, and the rest of the flour. Right at the end, fold in the cranberries and white chocolate.
• Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes. Test if done after 55 minutes by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
• Have a cup of tea and wait!
• Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

WHITE CHOCOLATE CRANBERRY BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

WHITE CHOCOLATE CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
• In large mixing bowl, cream shortening & sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in buttermilk, orange juice, lemon zest & vanilla.
• Stir in melted chips.
• In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
• Stir in cranberries.
• Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
• Cool 10 minutes before removing from pan & cooling completely on wire rack.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

WHITE CHOCOLATE ICED CRANBERRY BREAD

Steps:

• Heat oven to 350 degrees. Grease bottom only of 8x4 inch loaf pan.
• In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries.
• In small bowl, combine 3/4 cup half and half, orange peel and eggs; beat well. Add half and half mixture, melted butter and orange juice to flour mixture; stir just until dry ingredients are moistened. Pour batter into greased pan.
• Bake at 350 degrees for 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool 1 hour or until completely cooled.
• In small microwave safe bowl, combine baking bar and 1 tablespoon of the half and half. Microwave on high for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. With wire whisk, beat in powdered sugar until smooth. If necessary, add additional half and half, 1/2 tsp at a time, until of desired consistency.
• Spoon and spread icing over cooled loaf, allowing some to run down sides.

CHOCOLATE CHIP CRANBERRY BREAD

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,