Pound cake is something we can never have enough of during the holidays. I’m always giving it away as gifts, layering it in a trifle, or slicing it to bulk up a cookie plate. Cranberry and orange are such a perfect holiday pair, that it seems only natural to mix them into a pound cake.
This pound cake is based on the raspberry and blueberry pound cake I made last July. It’s made with cream cheese, so it has a silky, buttery texture.
Cranberry Orange Pound Cake
2 sticks unsalted butter, softened, but not quite room temperature
1 8 ounce package of cream cheese, softened slightly
1 1/2 cups sugar
zest of 1 orange
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh cranberries, chopped (try freezing first and then pulsing in a food processor)
lemon glaze (recipe follows)
1. Preheat oven to 325 degrees (165 degrees Celsius). Spray five mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated. Add in vanilla and orange zest.
3. While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Carefully add flour mixture to the wet ingredients.
4. Fold cranberries into batter and distribute evenly among the pans. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cakes comes out clean. While still warm, drizzle with orange glaze.
2 cups powdered sugar
juice of 1 orange
2 tablespoons butter, melted
Mix all ingredients together until smooth. Add more juice or sugar as necessary to achieve desired consistency.