With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
Glaze:
When the cake is completely cooled prepare the glaze.
With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.
Garnish:
When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).
Notes
If you are using frozen cranberries, thaw them first, rinse with cold water until the water is clear, drain the cranberries and then dry them on paper towel.
Enjoy !
Man Stops To Pee And Drives 100 Miles Before He Realized He Left His Wife Behind
Maraschino Cherry Shortbread Christmas Cookies!
Cheesy Beef and Bacon Puff Pastry Bake: A Timeless Culinary Marvel
Raspberry Cream Pie
Savor the Crunch: Pan-Fried Zucchini Rounds Topped with Cheese
Texas Roadhouse’s Rolls – Don’t Lose This