Cranberry Cream Cheese Pound Cake

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Here’s a full, detailed recipe for Cranberry Cream Cheese Pound Cake including everything you asked for — introduction, ingredients, instructions, methods, history, benefits, formation, nutrition, and even lovers of this dessert:

🍰 Cranberry Cream Cheese Pound Cake

📖 Introduction

Cranberry Cream Cheese Pound Cake is a rich, buttery loaf that perfectly balances tangy cranberries with the creamy sweetness of cream cheese. It is a classic holiday dessert often enjoyed during Thanksgiving and Christmas, but it’s also delicious any time of year. With its moist crumb and bursts of tart cranberry, it’s a showstopper on the dessert table.

📝 Ingredients

  • For the Cake:
  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 8 oz (1 block) cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh or frozen cranberries (coated lightly in 2 tbsp flour to prevent sinking)
  • Zest of 1 orange (optional, for extra flavor)
  • For the Glaze (optional):
  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ teaspoon vanilla extract

👩‍🍳 Instructions & Methods

  1. Prepare the Oven & Pan
    • Preheat oven to 325°F (160°C).
    • Grease and flour a bundt pan or two loaf pans.
  2. Cream Butter & Cream Cheese
    • In a large mixing bowl, beat butter and cream cheese until smooth and fluffy.
    • Add sugar gradually and beat until light and creamy.
  3. Add Eggs & Vanilla
    • Beat in eggs, one at a time, mixing well after each.
    • Stir in vanilla extract.
  4. Mix Dry Ingredients
    • In another bowl, whisk together flour, baking powder, and salt.
    • Gradually add to wet mixture until just combined.
  5. Add Cranberries
    • Fold in cranberries and orange zest (if using).
  6. Bake
    • Pour batter into prepared pan.
    • Bake for 60–70 minutes (bundt pan) or 50–55 minutes (loaf pans), until toothpick comes out clean.
  7. Cool & Glaze
    • Let cake cool in pan for 15 minutes, then transfer to a wire rack.
    • Drizzle with glaze when completely cooled.

🕰️ History

Pound cake dates back to 18th-century Europe, originally named because it was made with a pound each of butter, sugar, eggs, and flour. Over time, variations emerged — cream cheese was added in the U.S. for extra richness, and cranberries (native to North America) gave it a festive, seasonal flair.

🌿 Benefits

  • Cranberries → rich in antioxidants, vitamin C, and support urinary tract health.
  • Cream Cheese → provides calcium and protein.
  • Homemade Baking → fewer preservatives and more wholesome ingredients.
  • Emotional Benefit → evokes warmth, comfort, and nostalgia.

🏗️ Formation (Serving & Presentation)

  • Slice thickly and serve with hot tea or coffee.
  • Dust with powdered sugar for a snowy holiday look.
  • Garnish with sugared cranberries or orange zest curls.

💖 Lovers of This Dessert

  • Holiday Lovers → enjoy it as a festive centerpiece.
  • Coffee & Tea Lovers → perfect pairing with a warm drink.
  • Dessert Enthusiasts → love the moist texture and tangy-sweet contrast.
  • Family Gatherings → kids enjoy the sweetness, adults enjoy the richness.

🍽️ Nutrition (per slice, approx. 1/12 of cake)

  • Calories: ~430
  • Fat: 22g
  • Saturated Fat: 12g
  • Carbohydrates: 54g
  • Sugar: 35g
  • Protein: 5g
  • Fiber: 2g

✅ Conclusion

Cranberry Cream Cheese Pound Cake is more than a dessert — it’s a comforting tradition. Combining the rich history of pound cake with the uniquely tart and festive cranberry, it delights everyone from holiday lovers to casual sweet tooths.

It’s a cake for lovers of warmth, nostalgia, and festive gatherings, making it a cherished recipe to pass down through generations.

Would you like me to also make you a short and quick version of this recipe (just the essentials) for fast baking days?

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