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Thinking about Christmas recipes ? You simply have to try this heavenly Christmas Cranberry Pound Cake! Ingredients: For the Cake: 187 grams cake flour-sifted (it�s about 1 � cups plus 3 Tablespoons flour but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour ) � teaspoons baking powder Pinch of salt 1cup cranberries (fresh or thawed) 5 oz. white chocolate chunk � cup unsalted butter ( room temperature) 300 grams sugar ( 1� cups) � cup heavy cream � cup mascarpone cheese 3 eggs 1 teaspoon vanilla extract 2 Tablespoons browned butter For Frosting: � cup butter(softened) 4 oz.cream cheese 1� cup powdered sugar (or more to make it thick enough to spread over the cake) 1 teaspoon vanilla extract For Garnish: handful dried cranberries 1 tablespoon vegetable oil � cup white chocolate chips View Full: Recipe and Instructions

1 1/2 cups crushed Almonds 4 1/2 tablespoons Splenda 3/4 cup butter, melted 1 tsp salt 1 cup Splenda 2 (8 ounce) packages cream cheese 1 (8 ounce) container frozen lite whipped topping, thawed 1 (6 ounce) package sugar free Jello brand raspberry flavored gelatin 2 cups boiling water 1 (16 ounce) package frozen raspberries 8 ounces of cranberries (chopped) Directions Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt,  4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely ...