Orange Spice Cream Cheese Pound Cake with Sugared Cranberries
Want something a little different and really beautiful for your holiday table? Look no further than this lovely cream cheese pound cake! It’s infused with sunny orange and subtly spiced with ginger and clove for a flavor that’s unmistakably “holiday.” Fill the cavity of the Bundt with sweet and seasonal sugared cranberries for a presentation that will make your guests ooh and ahh!
This post is sponsored by Philadelphia Cream Cheese.
I’m so excited that the holidays are almost here! This is by far the best time of year for baking. I love it when our extended family comes in and I can spoil them with all sorts of fabulous desserts!
It wouldn’t be Thanksgiving if we didn’t have pumpkin pie, apple pie, and pecan pie. But I also enjoy breaking with tradition for at least one of my dessert offerings, and sharing something a little different. This year, it’s cake!
A luscious cream cheese pound cake, to be exact. I just love the addition of Philadelphia Cream Cheese in pound cake. It makes the texture so velvety, and gives it the most subtly tangy richness. And the combination of orange and winter spice always reminds me of those pomander balls my mom used to decorate our house with–the ones where you stick the whole cloves into the oranges. They make the whole house smell incredible and I can’t help but associate those aromas with Thanksgiving and Christmas.
So this cake is infused with orange and has just a hint of warm spice. Just enough to really put you in the holiday mood.
These flavors are a perfect accompaniment to cranberry! And the sugared cranberries look so gorgeous spilling out of the center cavity of the Bundt cake. Really pile them on; they taste every bit as good as they look!
I think you’ll really love the tangy flavor and added richness the cream cheese brings to this pound cake recipe. I love using Philadelphia Cream Cheese in my baking; nothing else tastes quite like it. Plus, it’s made with real milk and cream and has no added preservatives, so it’s wholesome goodness that I really feel good about serving to my loved ones.
Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! I had a blast. Do you have any favorite holiday recipes using Philadelphia Cream Cheese? I’d love to hear your favorites in the comments below. For additional inspiration, click here.
This post contains affiliate sales links.
Orange Spice Cream Cheese Bundt Cake with Sugared Cranberries
For the Pound Cake
- 1 1/2 cups (340.5 g) unsalted butter, (3 sticks), softened
- 8 ounces (226.8 g) Philadelphia Cream Cheese, (1 brick), softened
- 3 cups (600 g) granulated sugar
- 6 large eggs
- 2 tablespoons orange zest, (zest of 1 navel orange)
- 1/4 cup (62 ml) orange juice, (juice of 1/2 navel orange)
- 1 teaspoon vanilla extract
- 3 cups (375 g) cake flour
- 2 teaspoons kosher salt
- 1 teaspoon ground ginger
- 1/8 teaspoon (0.13 teaspoon) ground cloves
- Powdered sugar, for garnish
For the Sugared Cranberries
- 1/2 cup (125 ml) water
- 1 cup (200 g) sugar, (approximately), divided
- 6 ounces (170.1 g) fresh cranberries
To Make the Pound Cake:
- Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.
- Place the butter and Philadelphia Cream Cheese in a large mixing bowl, mixing together until smooth and well-blended.
- Add the sugar and whip on medium-high speed until very pale and fluffy (about 5 minutes).
- Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition.
- Stir in the orange juice, zest, and vanilla.
- Add the flour, 1 ½ cups at a time.
- When all the flour has been incorporated, stir in the salt, ginger, and cloves.
- Transfer the batter to the prepared Bundt.
- Bake for 70 to 80 minutes*, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar, and fill the center of the Bundt with sugared cranberries, for garnish.
To Make the Sugared Cranberries:
- Place the water and ½ cup sugar in a medium pot, and place over medium-low heat.
- Bring to a low simmer, stirring, just until the sugar is completely dissolved.
- Remove from heat and cool for 15 minutes.
- Toss the cranberries in the simple syrup, to coat.
- Drain the cranberries, and spread in single layer on a wire rack.
- Allow to dry for about 8 hours, or until no longer wet but sticky to the touch.
- Roll in remaining granulated sugar to coat (you may have some sugar left over).
- Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.
I love your recipes and appreciate all the details you provide. I froze all of my fresh cranberries. Is it possible to use them for this recipe?
In the middle of putting all the ingredients in the bowl and realize there’s no baking powder? Baking soda? Do the eggs give it the lift it needs? Thanks
There’s no chemical leavening in a pound cake. It gets its rise from whipping the butter and sugar together.