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1
To Make the Pound Cake Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.
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2
Place the butter and Philadelphia Cream Cheese in a large mixing bowl, mixing together until smooth and well-blended.
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3
Add the sugar and whip on medium-high speed until very pale and fluffy (about 5 minutes).
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4
Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition.
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5
Stir in the orange juice, zest, and vanilla.
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6
Add the flour, 1 1/2 cups at a time.
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7
When all the flour has been incorporated, stir in the salt, ginger, and cloves.
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8
Transfer the batter to the prepared Bundt.
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9
Bake for 70 to 80 minutes*, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
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10
Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
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11
Dust with powdered sugar, and fill the center of the Bundt with sugared cranberries, for garnish.
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12
To Make the Sugared Cranberries: Place the water and sugar in a medium pot, and place over medium-low heat.
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13
Bring to a low simmer, stirring, just until the sugar is completely dissolved.
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14
Remove from heat and cool for 15 minutes.
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15
Toss the cranberries in the simple syrup, to coat.
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16
Drain the cranberries, and spread in single layer on a wire rack.
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17
Allow to dry for about 8 hours, or until no longer wet but sticky to the touch.
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18
Roll in granulated sugar, to coat.
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19
Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.
