Cranberry Cream Cheese Pound Cake Giveaway Recipes

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.

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

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

FESTIVE CRANBERRY CREAM CHEESE POUND CAKE RECIPE

Steps:

• yield: 16 SERVING prep time: 10 MINUTES cook time: 1 HOUR total time: 1 HOUR 10 MINUTES 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.

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.