• Cream Cheese Pound Cake III Submitted by: Nanci "This is a heavy, dense, extremely good pound cake." Original recipe yield: 1 - 10 inch tube pan. Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:14 (change) -------------------------------------------------------------------------------- INGREDIENTS: 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 -------------------------------------------------------------------------------- DIRECTIONS: Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla. 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.
  • 1/2 lb unsalted butter, at room temperature 8 oz. cream cheese, at room temperature 3 cups sugar 6 eggs, at room temperature 4 teaspoons vanilla extract 1 teaspoon salt 3 cups sifted all purpose flour One 12 cup bundt pan In large mixer bowl combine, butter, cream cheese and sugar and beat with paddle attachment on medium speed about 5 minutes or until very fluffy. Add eggs one at a time, beating just until Incorporated. Add vanilla and beat to combine. Add flour and salt and mix on low speed until just incorporated- do not over mix. Pour batter into greased and floured pan and place in a cold oven set at 200 degrees. (yes, turn the oven on as you put the cake in). Bake at 200 for 20 minutes, then increase oven temperature to 250 and bake additional 20 minutes. Increase oven temperature to 275 and bake for 10 minutes longer. Now increase oven to 300 and bake about an hour, or until tester comes out clean. (I find setting a timer helps a lot with this cake). Cool cake in pan for 15 minutes, then turn out onto rack to cool. Store at room temperature. This recipe is from the Bon Apettit magazine.Its really good.

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