Cranberry Orange Cream Cheese Pound Cake Recipe 395

CRANBERRY CREAM CHEESE POUND CAKE + GIVEAWAY!

Steps:

• Preheat oven to 350 F
• Coat a 9x5 loaf pan thoroughly with butter
• In a large bowl and using a stand mixer, beat together cream cheese, butter and sugar until light and fluffy.
• Add in eggs 1 at a time, beating thoroughly after each one
• Add in vanilla
• In a separate large bowl, combine flour, salt and baking powder
• Fold the flour mixture into the wet mixture until it's completely mixed in and there are no pockets of dry flour.
• Gently fold in cranberries
• Pour batter into buttered loaf pan and bake for 55 minutes, or until toothpick inserted into the center comes out clean
• While the pound cake is baking, prepare the cranberry sauce by doing the following:
• In a large sauce pan, combine sugars, water and orange juice over medium/high heat until sugars are completely dissolved.
• Add in cranberries and pumpkin pie spice and cook until cranberries start to pop.
• Remove from heat - sauce will thicken as it sits
• Allow to completely cool before pouring over pound cake

CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries. Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, 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. Serve warm or at room temperature. Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.

CRANBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
• With an electric mixer, beat butter and cream cheese until combined.
• Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
• Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
• Add the cake flour in two batches.
• Fold in the cranberries.
• Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
• Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

ORANGE CREAM CHEESE POUND CAKE

Steps:

• Cream butter and cream cheese together until smooth and creamy.
• Add the sugar, one cup at a time and blend well.
• Add 2 eggs; then one cup flour and blend until mixed.
• Add 2 more eggs; then another cup of flour and blend until mixed.
• Add last 2 eggs and last cup flour and blend well.
• Add salt, orange extract and orange peel and blend until well mixed.
• Grease and flour a bundt pan and pour cake dough into bundt pan.
• IN A COLD OVEN, place the cake pan and turn oven on to 300 degrees.
• Cook for 2 hours or until a toothpick inserted in the middle comes out clean.

CRANBERRY-ORANGE POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

ORANGE CRANBERRY POUND CAKE

Steps:

• Preheat oven to 325, use a paper towel to butter a bunt pan and coat lighlty with flour
• Put chopped cranberries and fresh orange juice in a small pot and heat till orange juice is simmering. Simmer for 10 minutes (or until most of the liquid is absorbed), turn off heat and allow cranberries to rest in juice until cool (at least a half hour)
• Measure flour, baking powder and salt into a large bowl and set aside.
• In a mixer, mix butter and cream cheese till smooth. Add eggs and mix till combined.
• Add sugar and orange zest, mix until well incorporated. Add flour mixture a little at a time. When batter is well blended, add cranberries to batter and fold in by hand.
• Pour batter into prepared bundt pan and bake for 50-55 minutes or until an inserted toothpick comes out clean. Allow cake to cool, gently remove from pan and glaze.
• Zest orange, set aside. Place powdered sugar in a large bowl and add orange juice a little at a time and whisk. You want this icing to be really thick, like molasses. If you add too much juice the icing will run off the cake and pool on the plate. When icing is the right consistency, add orange zest, whisk. When cake is cooled pour icing over (it should be so thick, it barely pours) and serve!