Name: Cranberry Creamcheese Pound Cake recipe by Jaya Rajesh at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 230 gms all purpose flour; 1/4 tsp baking powder; 1/4 tsp Salt; 1 tbsp lemon zest; 300 gms sugar; 112 gms butter; 3 eggs; 1/2 tsp Vanilla extract; 120 gms cream cheese; 1/3 cup mixed peels; 1/2 cup dried delmonte cranberries; 2 tbsp fresh lemon juice; 4 tbsp water.

Ingredients Serving: 10

230 gms all purpose flour
1/4 tsp baking powder
1/4 tsp Salt
1 tbsp lemon zest
300 gms sugar
112 gms butter
3 eggs
1/2 tsp Vanilla extract
120 gms cream cheese
1/3 cup mixed peels
1/2 cup dried delmonte cranberries
2 tbsp fresh lemon juice
4 tbsp water.

Instructions

In a vessel add in cranberries,lemon juice and water and bring it to boil.
Once boiled switch off the flame and close the vessel with a lid and let it rest for 2 hours or overnight.
After 2 hours drain the syrup and reserve the cranberries and syrup in different bowls.
Preheat the oven at 180 degree C
Now in a big glass bowl beat butter till light and fluffy and then add in cream cheese and beat again till well combined.
Add in sugar little by little and beat again till light and fluffy.
Slowly add eggs one by one till well combined.
Add in lemon zest,vanilla extract and again mix well.
Shift together apf,salt and baking powder and fold it inside the batter.
Next add in cranberries and candied peels and again mix well.
Grease a bundnt pan with butter and dust it with apf so that the cake doesn't stick to the pan.
Fill the batter in the pan and bake it for 45-60 mins at 180 degree C or till a tooth pic inserted inside the cake comes out clean.
Let the cake cool completely and then demold it. Brush the reserved juice on both sides when it is still warm and slice it .
This cake stay good in room temperature for 6 days and can also be freezed for about 10 days. But I prefer to keep it in room temperature .

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