Foodie Friday – Cranberry cream cheese pound cake

After a ridiculously unnecessary visit from a Time Warner technician I am back online! The less than helpful service rep yesterday didn’t even bother to add my new modem to my account so that’s why it wasn’t working. So stupid. But it’s fixed now and I’m very happy. So on to the recipe!

The week before I left for Florida I did a lot of baking to use up all of the butter and eggs that would have gone to waste otherwise. For some reason I also had a package of cream cheese in my fridge so I had to find a way to use that. Cream cheese pound cake seemed like the obvious choice. And I still had a lot of dried cranberries leftover from my DC business trip (One of my co-workers there unloaded a huge bag of dried cranberries on me because he was moving and didn’t want to just throw them in the trash) so those got thrown in too. This cranberry orange pound cake turned out AMAZING. It was incredibly dense and tasted delicious. This is going to be my new go-to pound cake recipe. You can easily replace the cranberries and orange extract with other mix-ins and flavors. It’s a definite winner!

1 c (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1 1/2 c sugar
1/4 tsp orange extract
1 1/2 tsp vanilla extract
4 eggs
1 1/2 tsp baking powder
1 1/2 tsp salt
2 c all-purpose flour
2 c dried cranberries

Put the dried cranberries in a medium bowl and add enough water to just cover them. Microwave on HIGH for 1 minute. Stir and microwave on HIGH for 1 more minute. At this point the cranberries should be pretty plump and a lot of the water should be absorbed. Let the bowl sit and cool while you mix up the rest of the batter.

In a large bowl, cream together the butter, cream cheese, and sugar. You can use an electric mixer or just a wooden spoon, which is what I do. Add the extracts and eggs and mix until combined. Add the baking powder and salt and mix until combined. Add the flour until almost completely incorporated. Drain the plumped cranberries and dry them a bit between a few sheets of paper towels. Fold the dried cranberries into the cake batter and mix until the flour is completely incorporated. Divide the batter between two loaf pans (I used one 9×5″ pan and one 8×4″ pan) coated with cooking spray and bake at 350 deg F for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on a wire rack for about 10 minutes before turning them out on the rack to cool completely. Enjoy!

Based on Sophistimom’s Cranberry Orange Cream Cheese Pound Cake.