Cranberry Pound Cake for Valentine’s Day

This is the sweetest gift to make your loved ones on Valentine’s Day, Cranberry Pound Cakeor for any special occasion! The buttery pound cake with the velvet cream cheese frosting and burst of tart red cranberries make this cake something special. I’ve actually made this cake around Christmas time as it has that festive white and red look that makes you want to pour a second cup of tea and eat it near the Christmas tree with your family. Even though it is a pound cake, it is quite light and a nice way to round out a family meal, dinner party, or even a romantic meal for you and your sweetheart. This cake and the easy frosting both stay well for a day or two so it is a great dessert to make ahead of time.

1 cup salted butter, softened

1 1/2 cups sugar

3 eggs

1/2 teaspoon vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

2 cups fresh (or thawed frozen) whole cranberries

For the frosting:

1 package 1/3 less fat cream cheese, softened

1/2 cup salted butter, softened

1 cup powdered sugar

3/4 cup of dried cranberries

Preheat oven to 350 degrees F. In a large bowl, beat the softened butter and sugar. Add in the vanilla extract and eggs beating again until well mixed.

Next, add in the flour, salt, and baking powder. Fold in the whole cranberries last and make sure they are well mixed.

Cranberry Pound Cake batter

Grease two 4×9 inch loaf pans and pour batter into pans. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.

Baking cranberry pound cake

Let the loafs cool completely. In a medium bowl combine butter and cream cheese and beat until smooth. Add in sugar and beat until there are no lumps.

Cream cheese frosting

Very gently, fold in the dried cranberries. You don’t want to over-fold or mix too much as they will turn the frosting pink (unless you want pink frosting for Valentine’s Day!). Spread the frosting over the tops and sides of the loaf. Slice and serve.

Cranberry Cake



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  1. Valentine’s Day Treats | Vermont Farm Heart - February 9, 2018

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