Cranberry Orange Cream Cheese Pound Cake

By sklesley

Ingredients

• Orange glaze:
• 2 sticks unsalted butter, room temperature
• 1 8-oz. block cream cheese, room temperature
• 1 1/2 cups sugar
• zest of 2 oranges
• 4 eggs
• 1 1/2 tsp. vanilla
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 2 cups fresh or frozen cranberries, roughly chopped
• 3/4 cup powdered sugar
• 1 tbsp. melted butter
• zest of one orange
• 2 tbsp. freshly squeezed orange juice

Preparation

Step 1

Preheat oven to 350. Butter and flour 2 medium size loaf pans.

Cream butter and cream cheese together. When mixture is light and fluffy, add zest. With mixer on low, add eggs - one at a time, incorporating well after each addition. Stir in vanilla.

In a medium bowl, whisk flour, baking powder, and salt. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until incorporated. Fold in cranberries. Divide batter between loaf pans. Place on a baking sheet and bake 45-50 minutes. Remove from oven and cool 5 minutes. Turn pans on side, cool 5 minutes; turn pans on opposite side and cool 5 minutes more. Remove from pans and cool on wire racks. While warm, drizzle with glaze.