Cranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze
Cranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze - holiday flavors, festive. fluffy and delicious.
Prep Time25 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Lyubomira from CookingLSL
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
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.
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