One of my favorite ingredients for holiday baking is the cranberry. And this Cranberry Cream Cheese Pound Cake is easily the best thing I’ve made with cranberries in a long time!
This cake really doesn’t need any kind of frosting, but I topped mine with a bit of powdered sugar glaze, just to make it look pretty. A dollop of whipped cream would be delicious too. This cake is best when made ahead and allowed to sit overnight.
As with all bundt cakes, make sure you grease your pan generously–I like to use Baker’s Joy. I suspect it would also work well baked in loaf pans, but I haven’t tried it, so don’t quote me on that.
Be sure to save this delicious cranberry recipe to your favorite Pinterest board for later.
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Who Dished It Up First: Adapted from Confections of a Foodie Bride.