Cranberry-Smothered White Chocolate Pound Cake

Cranberry-Smothered White Chocolate Pound Cake

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From: Diabetic Living Magazine

This decadent pound cake is drizzled with white chocolate and topped with a delicious compote of cranberries, oranges and kiwifruit.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup buttermilk or fat-free sour milk (see Tip)
  • 4 egg whites
  • Nonstick cooking spray for baking
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tip)
  • ½ cup shortening
  • 1 teaspoon vanilla
  • 2 ounces white chocolate (with cocoa butter), melted and cooled
  • 1 cup fresh cranberries
  • ¼ cup dried cranberries
  • ¼ cup orange juice
  • 2 tablespoons packed brown sugar or brown sugar substitute (see Tip)
  • 2 medium oranges, peeled, seeded, and sectioned
  • 1 ounce white chocolate (with cocoa butter), melted (optional)
  • 1 kiwifruit, peeled and chopped


  • Prep

  • Ready In

  1. To prepare cake: Allow buttermilk and egg whites to stand at room temperature for 30 minutes. Preheat oven to 325°F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  2. In a large bowl, beat granulated sugar and shortening with an electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Beat in the 2 ounces melted white chocolate.
  3. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading top evenly. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean. (Cake will appear shallow in the pan.) Cool in the pan on a wire rack for 15 minutes. Invert cake onto a wire rack and cool completely.
  4. To prepare cranberry topping: In a small saucepan, combine fresh cranberries, dried cranberries, orange juice, and brown sugar. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy, stirring occasionally. Gently stir orange sections into cooked cranberry mixture. Serve warm or at room temperature. Set aside. Just before serving, stir in kiwifruit.
  5. If desired, transfer the 1 ounce melted white chocolate to a small resealable plastic bag. Snip off a tiny corner of the bag. Drizzle melted white chocolate over the cooled cake. Let stand until set.
  6. Before serving, stir kiwifruit in cranberry topping. To serve, slice cake and add topping.
  • Tips: To make ⅔ cup sour milk, place 2 teaspoons lemon juice or vinegar into a glass measuring cup. Add enough fat-free milk to make ⅔ cup total liquid; stir. Let stand for 5 minutes before using.
  • If using a sugar substitute, we recommend Splenda® Sugar Blend for Baking to substitute for the granulated sugar. Choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown to substitute for the brown sugar. Follow package directions to use product amount equivalent to ¾ cup granulated sugar or 2 tablespoons brown sugar.

Nutrition information

  • Serving size: 1 slice cake and about 1½ tablespoons compote
  • Per serving: 205 calories; 7 g fat(2 g sat); 1 g fiber; 31 g carbohydrates; 3 g protein; 1 mg cholesterol; 18 g sugars; 93 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1½ fat

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