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Submitted by: Sonya Labbe from Los Angeles, CA
Originally shared on the web 03/24/2011

2 12-oz. pkgs. cranberries
2-1/4 c. sugar, divided
zest of 1 orange
2 c. water
8-oz. pkg. cream cheese, softened
1/4 c. light brown sugar, packed
1/2 t. vanilla extract
2 c. whipping cream
2 all-butter pound cakes, cut into 3/4-inch thick slices

In a medium saucepan, combine cranberries, 2 cups sugar, zest and water. Bring to a simmer over medium heat; cook until cranberries begin to burst, about 8 to 10 minutes. Remove from heat; let cool completely. Using an electric mixer on high speed, beat cream cheese, brown sugar, remaining sugar and vanilla until well combined. With electric mixer on medium speed, gradually add cream; continue beating until soft peaks form. Arrange 1/3 of cake slices in a 3-quart clear glass serving dish. Spoon 1/3 of cranberry mixture over cake; spread to sides of dish. Dollop 1/3 of cream cheese mixture over cranberry mixture; spread to sides of dish. Repeat twice, ending with cream cheese mixture. Cover and refrigerate at least 2 hours before serving. Serves 12.