Orange-Cranberry Walnut Cake

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prep time

15 min

total time

1 hr 15 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 cup coarsely chopped cranberries

1/2 cup coarsely chopped walnuts

2 Tbsp. brown sugar

Zest from 1 orange, divided

1/2 cup butter, softened

1 cup granulated sugar

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

3 eggs

1 cup flour

1-1/2 tsp. Magic Baking Powder

1/4 tsp. ground nutmeg

1/2 tsp. salt

Make It

HEAT oven to 350ºF. Combine cranberries, nuts, brown sugar and 1/2 the zest; set aside. Beat butter in large bowl with mixer 1 min. Gradually add granulated sugar, beating well after each addition. Beat 5 min. or until light and fluffy. Add cream cheese and remaining zest; beat 1 min. Add eggs, 1 at a time, beating well after each. Add combined dry ingredients; beat 1 min. or until well blended.

POUR into greased 9-inch square pan; top with cranberry mixture.

BAKE 1 hour or until toothpick inserted in centre comes out clean. Cool completely.

kraft kitchens tips

Serving Suggestion

Top each piece with a dollop of Cool Whip Whipped Topping just before serving.

Variation

Cake can also be baked in 9-inch round pan. Cool cake in pan 10 min.; invert onto plate. Remove pan. Return cake to wire rack, top side up. Cool completely.

Note

To make fresh cranberries easier to chop, freeze them for at least 1 hour before chopping.