Cranberry-Infused Swirl Cake

Cranberry Swirl:

• 2 cups of cranberries (fresh or frozen)
• ½ cup granulated sugar (adjust to taste)
• ⅓ cup of water
• 1 cinnamon stick
• 2 tablespoons of fresh orange juice
• 2 tablespoons of cornstarch
• 2 teaspoons of finely grated orange zest

Pound Cake:

• 1¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 4 ounces of full-fat cream cheese, at room temperature
• 1¼ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon of finely grated orange zest
• 2 teaspoons of pure vanilla extract

Orange Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons of fresh orange juice (add 1 tablespoon at a time until the desired consistency is achieved)
• 1 teaspoon of finely grated orange zest

Instructions:

Cranberry Swirl:

1. In a medium saucepan over medium heat, combine water, fresh orange juice, the cinnamon stick, and granulated sugar. Allow the mixture to come to a boil, then reduce the heat to a simmer. Stir until the sugar is completely dissolved.
2. Add the cranberries and cornstarch, then simmer for 5-7 minutes, stirring continuously until the mixture thickens. Stir in the finely grated orange zest. Remove the cinnamon stick. Set the cranberry swirl mixture aside to cool slightly while you prepare the pound cake batter.

Pound Cake:

1. Preheat your oven to 325°F. Grease a 9×5 inch loaf pan and line it with parchment paper.
2. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Using a handheld or stand mixer with a paddle attachment, beat the unsalted butter and cream cheese together on medium-high speed for 1-2 minutes until the mixture is creamy and light.
4. Add the granulated sugar and continue beating for an additional minute until the mixture becomes slightly fluffy (2-3 minutes).
5. Reduce the mixer’s speed to low, then add the eggs one at a time, followed by the finely grated orange zest and pure vanilla extract. Scrape down the sides and bottom of the bowl.
6. With the mixer running on low speed, slowly add the dry ingredients, beating until they are just incorporated, being careful not to overmix.
7. Spoon 1/3 of the batter into the prepared loaf pan. Spoon and evenly spread 1/2 of the cranberry swirl mixture over the batter.**
8. Spoon and evenly spread another 1/3 of the batter on top. Spread the remaining cranberry swirl mixture over the batter and cover it with the remaining 1/3 of the batter.
9. Use a knife or skewer to create a swirling pattern in the batter, running it through from the top to the bottom of the pan. Rotate the pan 45 degrees and run the knife through the batter side to side from top to bottom one more time. Be careful not to over-swirl.
10. Bake for 50-60 minutes until a toothpick comes out mostly clean when inserted in the center of the cake. Remove the cake from the oven and set it on a cooling rack to cool in the pan for 10 minutes. Turn the cake out and allow it to cool completely on the rack.

Orange Glaze:

1. Add the powdered sugar to a medium-sized bowl. Whisk in the fresh orange juice until the desired consistency is achieved.
2. Add the finely grated orange zest and whisk until well combined.
3. Pour or spread the glaze over the cake.

Enjoy your Cranberry-Infused Swirl Cake!