Cakes • A family favorite
2020 CookbookCranberry Orange Cream Cheese Pound Cake
- Heat
- 350°F
- Time
- 5 min
- Makes
- Not recorded
Cake: Dash of salt
01
Ingredients
- 2 sticks unsalted butter, room
- 2 cups cranberries, fresh or frozen, temperature, 8 ounces roughly chopped
- 1 (8-oz) pkg cream cheese, room temp
- 1 ½ cups sugar
- Orange Glaze: Zest of 2 oranges
- 1 ½ cups confectioner’s sugar
- 4 eggs
- 2 tablespoons melted butter
- 1 ½ teaspoons pure vanilla extract Zest of 1 orange
- 2 cups unbleached all-purpose flour
- ¼ cup freshly squeezed orange juice
- 1 ½ teaspoons baking powder
02
Method
- 01
Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about
- 02
8x5x2.5 each).
- 03
In the bowl of an electric mixer fitted with the paddle attachment, mix together
- 04
butter, cream cheese, and sugar until creamy. When mixture is light in color and
- 05
fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla.
- 06
In a medium bowl, whisk together flour, baking powder, and salt. With the mixer
- 07
on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries.
- 08
Divide batter evenly between your loaf pans. Place on a baking sheet, and bake
- 09
for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 10
Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes,
- 11
lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm.
- 12
Serve warm or at room temperature.
- 13
Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice
- 14
together in a small bowl. Add more juice or sugar to achieve the desired consistency.