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Orange Spice Cream-Cheese Bundt Cake wtih Sugared Cranberries
Orange Spice Cream-Cheese Bundt Cake wtih Sugared Cranberries

Orange Spice Cream-Cheese Bundt Cake wtih Sugared Cranberries

1 Min(s)
1 Min(s) Prep
What You Need
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For the Pound Cake:
1-1/2 cups (3 sticks) unsalted butter
8 oz. (1 brick) PHILADELPHIA Cream Cheese, softened
3 cups granulated sugar
6 large egg
Juice of 1/2 navel orange (about 1/4 cup)
Zest of 1 navel orange
1 tsp. vanilla extract
3 cups cake flour
2 tsp. kosher salt
1 tsp. ground ginger
1/8 tsp. ground cloves
powdered sugar, for garnish
For the Sugared Cranberries:
1/2 cup water
1/2 cup sugar, plus more for coating
6 oz. fresh cranberries
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Let's Make It
1
To Make the Pound Cake

2
Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.
3
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.
4
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.
5
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.
6
To Make the Sugared Cranberries:

7
Place the water and 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.
8
Toss the cranberries in the simple syrup, to coat.
9
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 granulated sugar, to coat. Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.
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