Cranberry Creamcheese Pound Cake | How to make Cranberry Creamcheese Pound Cake

By Jaya Rajesh  |  19th Dec 2016  |  
4 from 1 review Rate It!
  • Cranberry Creamcheese Pound Cake, How to make Cranberry Creamcheese Pound Cake
Cranberry Creamcheese Pound Cakeby Jaya Rajesh
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

11

1

About Cranberry Creamcheese Pound Cake Recipe

This pound cake is very tasty, moist with the goodness of cranberries and candied peels. This could be best to gift on Christmas

Cranberry Creamcheese Pound Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Cranberry Creamcheese Pound Cake is just mouth-watering. This amazing recipe is provided by Jaya Rajesh. Be it kids or adults, no one can resist this delicious dish. How to make Cranberry Creamcheese Pound Cake is a question which arises in people's mind quite often. So, this simple step by step Cranberry Creamcheese Pound Cake recipe by Jaya Rajesh. Cranberry Creamcheese Pound Cake can even be tried by beginners. A few secret ingredients in Cranberry Creamcheese Pound Cake just makes it the way it is served in restaurants. Cranberry Creamcheese Pound Cake can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Cranberry Creamcheese Pound Cake.

Cranberry Creamcheese Pound Cake

Ingredients to make Cranberry Creamcheese Pound Cake

  • 230 gms all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp lemon zest
  • 300 gms sugar
  • 112 gms butter
  • 3 eggs
  • 1/2 tsp Vanilla extract
  • 120 gms cream cheese
  • 1/3 cup mixed peels
  • 1/2 cup dried delmonte cranberries
  • 2 tbsp fresh lemon juice
  • 4 tbsp water.

How to make Cranberry Creamcheese Pound Cake

  1. In a vessel add in cranberries,lemon juice and water and bring it to boil.
  2. Once boiled switch off the flame and close the vessel with a lid and let it rest for 2 hours or overnight.
  3. After 2 hours drain the syrup and reserve the cranberries and syrup in different bowls.
  4. Preheat the oven at 180 degree C
  5. Now in a big glass bowl beat butter till light and fluffy and then add in cream cheese and beat again till well combined.
  6. Add in sugar little by little and beat again till light and fluffy.
  7. Slowly add eggs one by one till well combined.
  8. Add in lemon zest,vanilla extract and again mix well.
  9. Shift together apf,salt and baking powder and fold it inside the batter.
  10. Next add in cranberries and candied peels and again mix well.
  11. Grease a bundnt pan with butter and dust it with apf so that the cake doesn't stick to the pan.
  12. Fill the batter in the pan and bake it for 45-60 mins at 180 degree C or till a tooth pic inserted inside the cake comes out clean.
  13. Let the cake cool completely and then demold it. Brush the reserved juice on both sides when it is still warm and slice it .
  14. This cake stay good in room temperature for 6 days and can also be freezed for about 10 days. But I prefer to keep it in room temperature .

Reviews for Cranberry Creamcheese Pound Cake (1)

Anupama Kumari2 years ago

wonderful cake!
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