Festive Cranberry Cream Cheese Pound Cake Recipes

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 ALMOND CREAM CHEESE POUND CAKE

Steps:

• Pour the spiced rum in a microwave-safe container and heat in the microwave for about 1 minute or until hot. You could also heat the alcohol on the stove. Place the dried cranberries into the rum and ensure they are all submerged. Set the mixture to the side for about 20 minutes to cool and to allow the dried fruit to absorb most of the rum. This will make for plump and moist cranberries.
• Preheat the oven to 325°F/160°C with the rack in the middle.
• Prepare the Bundt pan by using baking spray or grease the pan with butter or vegetable shortening and dust with a light layer of flour.
• Sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. Whisk to evenly combine the ingredients and set off to the side.
• In the bowl of the stand mixer, use the paddle attachment to combine the cream cheese and butter on medium speed. Gradually pour the granulated sugar into the mixing bowl. Increase the speed to medium-high and beat for approximately 2 minutes or until the mixture is light and fluffy. This process is called creaming.
• Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl and then add the vanilla and almond extracts. Mix to combine.
• Add the flour mixture at low speed in 3 additions and mix just until incorporated.
• Fold in the cranberries and remaining liquid using the silicone spatula. Scoop the batter into the prepared Bundt pan.
• Bake the cake for 55-65 minutes or until a toothpick inserted into the cake comes out clean. Don't be tempted to increase the temperature to make the pound cake cook more quickly. Since this cake is dense, it needs to bake at a lower temperature for a longer time. If you increase the oven temperature, the outside will brown before the inside has completely cooked.
• Remove the cake from the oven and cool on a wire rack for 15 minutes.
• Invert the cake onto the wire rack, remove the cake pan, and allow to cool completely.
• Use a small sifter to dust the top of the cake with powdered sugar before serving.
• Store the pound cake at room temperature in a covered cake stand or wrapped in aluminum foil for up to 5 days.

FESTIVE CRANBERRY CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, top with sugared cranberries and rosemary.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.

FESTIVE CRANBERRY CREAM CHEESE SQUARES

Steps:

• HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
• BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
• BAKE 15 minutes or until lightly browned.
• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
• COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
• BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.

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.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.