Imagine a dessert that perfectly balances tangy cranberries, zesty orange, and rich, velvety cream cheese in one extraordinary pound cake. This isn't just another cake - it's a culinary masterpiece that will transform your baking game and leave your guests begging for the recipe. Whether you're a seasoned baker or a weekend kitchen adventurer, this Cranberry Orange Cream Cheese Pound Cake promises to be the showstopper that elevates your dessert repertoire from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 70 mins
Total Time: 90 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup orange juice
- 1 tbsp grated orange zest
- 1 cup fresh cranberries
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together the softened cream cheese and butter until smooth and well combined. Use an electric mixer on medium speed and beat for about 3-4 minutes until the mixture becomes light and fluffy.
- Gradually add sugar to the cream cheese and butter mixture, continuing to beat until the sugar is fully incorporated and the mixture is smooth and creamy.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully integrated before adding the next, which helps create a smooth batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternately add the dry flour mixture and orange juice to the cream cheese mixture, mixing on low speed. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Gently fold in the grated orange zest and fresh cranberries using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 65-70 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar or drizzle with an optional orange glaze if desired. Slice and serve at room temperature.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and optimal texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use fresh cranberries for the best burst of flavor and texture.
- Check your cake's doneness with the toothpick test, but start checking a few minutes before the recommended baking time.
- Let the cake cool completely before slicing to prevent crumbling.
- For an extra touch of elegance, consider a light orange glaze or dusting of powdered sugar.
- Store the cake at room temperature in an airtight container to maintain its moisture and freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 110mg
