Cranberry Cream Cheese Pound Cake
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.
Cakes and Bakes
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.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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