Tofu Cranberry Pound Cake With White Chocolate

• 1 12 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 12 teaspoon salt
• 14 cup butter or 14 cup margarine
• 3 ounces light cream cheese
• 13 cup brown sugar, packed
• 13 cup sugar
• 1 egg
• 3 egg whites
• 4 ounces firm silken tofu, drained
• 23 cup buttermilk
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla
• 1 12 cups cranberries, halved
• 34 cup white chocolate, chopped

1. Butter a 9" pan or bundt pan.
2. Combine flour, baking powder, soda, cream of tartar and salt.
3. In bowl beat butter, cream cheese and sugars.
4. Add eggs and whites one at a time, beat 2 minutes.
5. Whip tofu and milk in blender till smooth.
6. Add to butter mixture alternately with flour, beating only till smooth after each addition.
7. Stir in orange zest, vanilla, cranberries and chocolate.
8. Pour into pan and bake at 350 degrees, 50-60 minutes, till tester comes out clean.
9. Turn out on baking rack to cool.

flour, baking powder, baking soda, cream of tartar, salt, butter, light cream cheese, brown sugar, sugar, egg, egg whites, silken, buttermilk, orange zest, vanilla, cranberries, white chocolate

Taken from www.food.com/recipe/tofu-cranberry-pound-cake-with-white-chocolate-190881 (may not work)