Cranberry Cream Cheese Pound Cake Giveaway Food

CRANBERRY ALMOND CREAM CHEESE POUND CAKE

Steps:

• Pour the spiced rum in a microwave-safe container and heat in the microwave for about 1 minute or until hot. You could also heat the alcohol on the stove. Place the dried cranberries into the rum and ensure they are all submerged. Set the mixture to the side for about 20 minutes to cool and to allow the dried fruit to absorb most of the rum. This will make for plump and moist cranberries.
• Preheat the oven to 325°F/160°C with the rack in the middle.
• Prepare the Bundt pan by using baking spray or grease the pan with butter or vegetable shortening and dust with a light layer of flour.
• Sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. Whisk to evenly combine the ingredients and set off to the side.
• In the bowl of the stand mixer, use the paddle attachment to combine the cream cheese and butter on medium speed. Gradually pour the granulated sugar into the mixing bowl. Increase the speed to medium-high and beat for approximately 2 minutes or until the mixture is light and fluffy. This process is called creaming.
• Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl and then add the vanilla and almond extracts. Mix to combine.
• Add the flour mixture at low speed in 3 additions and mix just until incorporated.
• Fold in the cranberries and remaining liquid using the silicone spatula. Scoop the batter into the prepared Bundt pan.
• Bake the cake for 55-65 minutes or until a toothpick inserted into the cake comes out clean. Don't be tempted to increase the temperature to make the pound cake cook more quickly. Since this cake is dense, it needs to bake at a lower temperature for a longer time. If you increase the oven temperature, the outside will brown before the inside has completely cooked.
• Remove the cake from the oven and cool on a wire rack for 15 minutes.
• Invert the cake onto the wire rack, remove the cake pan, and allow to cool completely.
• Use a small sifter to dust the top of the cake with powdered sugar before serving.
• Store the pound cake at room temperature in a covered cake stand or wrapped in aluminum foil for up to 5 days.

CRANBERRY CREAM CHEESE POUND CAKE + GIVEAWAY!

Steps:

• Preheat oven to 350 F
• Coat a 9x5 loaf pan thoroughly with butter
• In a large bowl and using a stand mixer, beat together cream cheese, butter and sugar until light and fluffy.
• Add in eggs 1 at a time, beating thoroughly after each one
• Add in vanilla
• In a separate large bowl, combine flour, salt and baking powder
• Fold the flour mixture into the wet mixture until it's completely mixed in and there are no pockets of dry flour.
• Gently fold in cranberries
• Pour batter into buttered loaf pan and bake for 55 minutes, or until toothpick inserted into the center comes out clean
• While the pound cake is baking, prepare the cranberry sauce by doing the following:
• In a large sauce pan, combine sugars, water and orange juice over medium/high heat until sugars are completely dissolved.
• Add in cranberries and pumpkin pie spice and cook until cranberries start to pop.
• Remove from heat - sauce will thicken as it sits
• Allow to completely cool before pouring over pound cake

CRANBERRY-FILLED CHEESECAKE POUND CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package, blending dry pudding mix into batter before spooning into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Bake 30 to 35 min. or until toothpick inserted near center comes out clean.
• Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1 hour or until thickened.
• Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Invert cake onto plate. (Fluted top should rest on plate.) Use small knife to cut 1-inch-wide and 1-inch-deep tunnel in bottom of cake, being careful to not cut all the way through to top of cake. Remove and reserve cutout for snacking or other use. Pour gelatin mixture into tunnel. Refrigerate 2 hours or until gelatin mixture is firm.
• Invert cake onto serving plate. Mix cream cheese, sugar and milk until blended; drizzle over cake.

CRANBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
• With an electric mixer, beat butter and cream cheese until combined.
• Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
• Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
• Add the cake flour in two batches.
• Fold in the cranberries.
• Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
• Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.

CRANBERRY-LIME SEMIFREDDO WITH POUND CAKE

Steps:

• Line two 8x4-in. loaf pans with plastic wrap, letting edges hang over sides. In a small saucepan, combine the cranberries, sugar and cider. Cook over medium heat until slightly thickened, about 25 minutes. Remove from the heat. Stir in half of the lime juice. Cool to room temperature; cover and refrigerate until chilled., Place cold water and remaining lime juice in a small bowl; sprinkle with gelatin. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks and agave nectar until mixture coats the back of a spoon., Remove from the heat and whisk in gelatin mixture and lime zest until blended. Refrigerate until slightly chilled, about 15 minutes. In a large bowl, combine cranberry and egg mixtures; beat until well blended. In a small bowl, beat cream until stiff peaks form. Fold whipped cream into cranberry mixture., For cake layer, in a small bowl, beat cream cheese, agave nectar and 4 teaspoons dark rum until light and fluffy. Fold in mint. Brush pound cake slices with remaining dark rum. Spread cream cheese mixture over eight cake slices; top with remaining slices., In the prepared pans, layer half of the cranberry mixture, filled cake layers and the remaining cranberry mixture. Smooth the top; cover with overhanging plastic wrap. Freeze overnight or until firm., To serve, unmold dessert, using ends of plastic wrap to lift from pan. Remove plastic. Cut into slices.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
• Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
• In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
• Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.