Aren’t pound cakes the best? They pretty much come out of the pan looking all gorgeous and ready to wow. All you need is a simple glaze or a dusting of powdered sugar and you have a dessert fit for any occasion no matter how casual or fancy.

This cranberry orange cream cheese pound cake is perfect for the holidays! It’s rich and moist, easy to prepare, and full of wintertime flavors like cranberry, citrus, cinnamon and nutmeg. And since it keeps very well both on the counter and in the freezer, it’s also a great make-ahead option for the busy season.


  • 1 1/2 cup (340 grams) unsalted butter, softened to room temperature
  • 8 ounces (226 grams) cream cheese, softened to room temperature
  • 3 cups (600 grams) granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons orange zest
  • 2 cups (200 grams) fresh or frozen cranberries


  • 2 cups (456 grams) powdered sugar, sifted
  • 1 tablespoon orange zest
  • 1 tablespoon fresh orange juice
  • 1-2 tablespoons milk


  1. Preheat oven to 325 degrees F. Generously grease a 12 cup bundt cake pan.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, cream cheese and sugar until smooth and creamy, about 3-4 minutes on high speed. Add the eggs one at a time, mixing after each, and scraping the bowl down as needed. Add the vanilla.
  3. .................................

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