Pound cake is essential for many families during the holidays. Most southern families have their own special recipe for pound cake, and most of them are scrumptious. A favorite of mine is a cream cheese pound cake that I use as a base for fruitcake. After Thanksgiving, I had several cups of homemade cranberry sauce left over, so I made my favorite pound cake into a Cream Cheese Cranberry Swirl Pound Cake The slices are swirled with the not-too-sweet cranberry sauce, so the cake isn't overly sweet. If you're ambitious, you can make some sugared cranberries to garnish the cake with.

This beautiful cake makes a nice addition to a dessert buffet, and it's a nice cake to take to a gathering or pot luck. The buttery, sweet, tart slices are addicting, so you can be sure there won't be leftovers.

24 Servings


1 8 oz. package cream cheese, softened
1 cup butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
2 1/4 cups flour, divided
1/2 teaspoon salt
1 1/2 teaspoons baking powder

2 - 3 cups whole berry cranberry sauce, preferably homemade

1. Preheat oven to 325 degrees.
2. Grease and flour a 10" tube pan.
3. Thoroughly blend the cream cheese, butter, sugar, and vanilla in a large mixing bowl; add eggs, one at a time, mixing well after each addition.
4. Measure the flour, salt, and baking powder into a fine strainer set over the mixing bowl; shake over the cream cheese mixture and mix well.
5. Pour 1/3 of the batter into the prepared pan.
6. Spoon 1/3 of the cranberry sauce over and swirl in; repeat the layers two more times.
7. Bake about 1 hour to 1 hour and 10 minutes or until toothpick inserted in the middle comes out clean.
8. Cool 5 minutes, then remove from pan to finish cooling.

Amount Per Serving
Calories 243 Calories from Fat 108
Percent Total Calories From: Fat 44% Protein 5% Carb. 51%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 67 mg
Sodium 194 mg
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 13 g
Protein 3 g

Vitamin A 10% Vitamin C 1% Calcium 0% Iron 2%