Cranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze
Cranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze - holiday flavors, festive. fluffy and delicious.
Servings: 12
Ingredients
For the cake:
- ¾ cup butter
- 2 cups granulated sugar - can reduce it to 1 3/4 cups
- 3 large eggs
- zest from 1 orange
- 1 tsp vanilla extract
- ¾ cup buttermilk
- ½ tsp salt
- 2 tsp baking powder
- 2½ cups all-purpose flour
- 2 cups fresh or frozen cranberries (do not thaw, if using frozen)
- 1 cup pomegranate seeds
For the glaze:
- 4 oz cream softened
- 1/4 cup powdered sugar
- juice from 1 orange
- zest from 1/2 orange
Other:
- pomegranate seeds for garnishing
Instructions
For the cake:
- Preheat oven to 350 F (177 C). Grease and flour bundt cake pan and set aside.
- In the bowl of a stand mixer cream together butter and sugar for 3-4 minutes.
- Add eggs, one at a time and beat at least one minute per egg.
- In a bowl combine salt, flour and baking powder.
- Add dry ingredients, alternatively with the buttermilk to the butter/sugar/egg mixture.
- Add orange zest. Carefully fold in cranberries and pomegranate seeds.
- Transfer to bundt cake pan and bake for 60 minutes or until toothpick inserted comes out clean. Let it cool inside the pan for 10 minutes then transfer to a cooling rack to cool completely.
For the glaze:
- In the bowl of a stand mixer fitted with paddle attachment, mix together cream cheese and sugar combined. Add orange zest and slowly add orange juice. Beat until incorporated.
- Thin the glaze with water if needed.
- Pour on top of the cake. Top with pomegranate seeds.
- Store in the fridge in air-tight container for a week.
Nutrition
Calories: 418kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 262mg | Potassium: 230mg | Fiber: 2g | Sugar: 40g | Vitamin A: 600IU | Vitamin C: 9.4mg | Calcium: 83mg | Iron: 1.6mg