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Cranberry Cream Cheese Pound Cake + GIVEAWAY!

Cook Time55 mins
Total Time55 mins
Author: Southern Made Simple

Ingredients

  • 1 cup fresh cranberries
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup or 1 stick butter, room temperature
  • 4 oz strawberry cream cheese spread
  • 2/3 cup sugar
  • 2 large eggs
  • 1 Tbs vanilla extract
  • For Cranberry Sauce:
  • 1 cup fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 1/4 tsp pumpkin pie spice

Instructions

  • 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

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