Cranberry cream cheese pound cake is a dense, moist cream cheese pound cake with dried cranberries. If you don’t have cranberries, you can substitute an equal amount of chopped raisins.
For best results, bake this cake a day before serving. Baked cake can be stored in an airtight container at room temperature for up to 3 days.
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servings
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Ingredients
- 125 grams Butter softened
- 80 grams Cream cheese
- 2 tablespoons Plain yogurt
- 165 grams Caster sugar
- 2 numbers Egg
- 150 grams Plain flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Orange rind
- 1 1/2 cups Dried cranberries
- 2 tablespoons Brandy
Ingredients
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Instructions
- Preheat oven at 160°C for 15 minutes. Line base and sides of a deep 20 cm round pan with baking paper.
- Beat butter, cream cheese, plain yogurt, and sugar in a bowl with an electric mixer until soft and creamy.
- Add eggs, one at a time, and beat until well combined. Add vanilla essence and orange rind, mix well.
- Add sifted plain flour and baking powder mixture and fold well.
- Finally, fold in dried cranberries and spread the cake mixture into the prepared pan.
- Bake for around 50 minutes or until a skewer inserted into the center of the cake comes out clean. Stand cake for 5 minutes, then turn onto a wire rack to cool.
- NOTE - Chop the dried cranberries into small pieces and soak them in brandy until absorbed.
- To avoid sinking, dust the soaked cranberries with some sifted flour mixture before using.
- Sift together the plain flour and baking powder before using.
- Have all the ingredients at room temperature, especially butter, cream cheese, and egg.
- I used Philadelphia cream cheese in this recipe.
- I used large eggs with an average weight of 58 grams per egg.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
