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Blend the butter with a hand mixer at medium speed for 2 minutes, then switch to high speed until it becomes creamy. Gradually add powdered sugar while continuing to beat until it reaches a creamy consistency. Do not use regular sugar instead of icing sugar, or you will have difficulty making the butter fluffy.
Add cream and beat at a medium speed.
Start the mixer at a low speed and slowly add the dry ingredients, followed by the baking powder mixture and the eggs.
Stir until very well blended.
Put chocolate pieces in flour until they are evenly coated.
Mix cranberries with a little bit of flour until they are completely covered. This is one more reason why it's good to eat fresh cranberries. If you are using defrosted cranberries, be sure to drain them thoroughly.
Put the chocolate pieces in the mixture and mix well. Next, add the cranberries and stir softly. Use the back of a spoon.
Pour the mixture into the loaf pan, make sure the top is even, and tap the pan on a surface to get rid of air bubbles.
Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, which should take around 50-60 minutes. Do not open the oven during the first 15 minutes!
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