Ingredients:
3 1/4 cups all-purpose flour
1 tablespoon salt
4 sticks unsalted butter, softened
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 cups powdered sugar (or more to reach spreadable consistency)
1 teaspoon vanilla extract
Topping
1/4 cup chopped pecans or walnuts
1/2 cup dried cranberries
1/2 cup white chocolate chips, melted and drizzled over the cake
PREPARATION:
Preheat oven to 325°F (165°C). Butter the inside of two 5-by-9-inch loaf pans.
In a medium-sized bowl, combine the flour and salt. Set aside.
In another large bowl, beat the softened butter and sugar together on high speed until fluffy.
Add the vanilla or almond extract and mix until incorporated.
Add the eggs one at a time, mixing well between each addition.
Gradually add the flour mixture, mixing between each addition until well combined.
In a separate bowl, lightly coat the fresh cranberries with flour to prevent them from sinking.
Fold the floured cranberries and white chocolate chips into the batter.
Divide the batter evenly between the two prepared pans.
Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cakes to cool for about 20 minutes before removing them from the pans. Once removed, let them cool completely before frosting.
For the Frosting
Cream together the softened butter and cream cheese until smooth.
Slowly add the vanilla extract and powdered sugar, mixing until smooth and spreadable.
Spread the frosting on top of the completely cooled cakes.
Place the cakes in the fridge until the frosting is set.
For the Topping
Sprinkle the frosted cakes with dried cranberries and chopped nuts.
Melt the white chocolate chips and drizzle over the finished cakes using a spoon.