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Delicious Cranberry Cream Cheese Pound Cake served on a festive plate

Cranberry Cream Cheese Pound Cake

This delightful Cranberry Cream Cheese Pound Cake combines creamy richness with tart cranberries, creating a delicious dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup fresh cranberries Bright and juicy, these cranberries provide a tart contrast to the sweet cake.
  • 1 1/4 cups all-purpose flour Classic and versatile, the flour lends structure to the cake.
  • 1 tsp baking powder This is the secret to a light and airy texture.
  • 1/4 tsp salt Enhances the flavors and balances the sweetness.
  • 1/2 cup butter, room temperature Rich and creamy, it adds moisture and depth.
  • 4 oz strawberry cream cheese spread Sweet and slightly tangy, this adds both flavor and creaminess.
  • 2/3 cup sugar For natural sweetness to create a luscious cake.
  • 2 large eggs Essential for binding and moisture.
  • 1 Tbs vanilla extract Aromatic and warm, it enhances the overall flavor.
For the Cranberry Sauce
  • 1 cup fresh or frozen cranberries A second layer of tangy goodness.
  • 1/2 cup granulated sugar To sweeten the tart berries.
  • 1/2 cup brown sugar, packed Adds a hint of caramel flavor.
  • 1/2 cup water Helps dissolve the sugars for the sauce.
  • 1/2 cup fresh orange juice Bright and zesty, it complements the cranberries beautifully.
  • 1/4 tsp pumpkin pie spice A touch of warmth and spice to elevate the sauce.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Generously coat a 9×5 loaf pan with butter.
Make the Cake Batter
  1. In a large bowl, beat together the cream cheese, butter, and sugar until light and fluffy (about 2-3 minutes).
  2. Add the eggs one at a time, mixing thoroughly after each addition.
  3. Pour in the vanilla extract and mix until well combined.
  4. In a separate bowl, mix together the flour, salt, and baking powder.
  5. Gently fold the dry mixture into the wet mixture using a spatula, ensuring no dry pockets remain.
  6. Fold in the fresh cranberries, distributing them evenly.
  7. Transfer the batter into the prepared loaf pan.
Bake the Cake
  1. Bake for about 55 minutes. Check for doneness with a toothpick.
  2. Once baked, remove from oven and cool.
Prepare the Cranberry Sauce
  1. In a saucepan, combine granulated sugar, brown sugar, water, and orange juice over medium-high heat.
  2. Add cranberries and pumpkin pie spice. Cook until cranberries pop and sauce thickens (about 10 minutes).
  3. Remove from heat and let cool completely.
Serve
  1. Pour cranberry sauce over the cooled cake before serving.

Notes

Ensure your butter and cream cheese are at room temperature for a smoother batter. Consider adding lemon zest for a touch of flavor. Bake the cake the day before serving for enhanced flavor.