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Pound: Cranberry Orange Cream Cheese Pound Cake

Source of Recipe

Pamela MacKay


List of Ingredients

1 (8-ounce) package softened cream cheese
11/2 sticks softened unsalted butter
13/4 cups sugar
11/2 teaspoons vanilla extract
5 large eggs
2 cups flour
1 teaspoon ground coriander
2 tablespoons grated orange rind
1 cup fresh chopped cranberries
Topping: 1 (8-ounce) can whole cranberry sauce softened until spreadable



Recipe

Butter and flour a 10 x 41/2 inch bundt pan with removable bottom or cake pan with removable bottom. Preheat oven to 300 degrees.
In large bowl, with electric mixer, beat cream cheese and butter until light and creamy.
Add sugar slowly while beating.
Add vanilla and eggs, one at a time, beating well after each egg.
In another bowl, mix the flour, coriander, and orange rind and then stir into the cream cheese mixture, mixing well.
Add the cranberries, then stir until evenly distributed. Pour batter into pan.
Bake for 1 hour and 45 minutes or until tester comes out clean.
Let cake cool for 10 minutes, then turn out of pan onto a rack and let cool additional 20 to 30 minutes or until completely cooled.
Cover top of cake (if desired) with cranberry sauce.