Tuesday, January 26, 2010

Cream Cheese Pound Cake

from Allrecipes.com

Prep Time: 30 Min
Cook Time: 1 Hr
Ready In: 1 Hr 30 Min
Servings 14

1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

1.  Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2.  In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3.  Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4.  Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

*I made this to eat with Chocolate Dessert Fondue so we didn't need such a big cake.  I halved the recipe and cooked it in a loaf pan.  Despite me trying to sabotage this recipe, it turned out perfect for fondue.  I had extra egg whites so instead of 3 eggs; I added 1 whole egg plus 4 egg whites.  The one comment I would make (and maybe this is because I didn't use a tube pan) is that even after cooking an extra 5 minutes after a toothpick came out clean, it was still a little doughy in the middle.  Next time I might try cooking it at 300 degrees for a little longer (maybe 65-70 minutes).  I also added 1/2 t of almond extract--very good addition.  You could try a little lemon extract in place of the almond if you wanted a different flavor.

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