RECIPE POSTED BY Crystall Ash Cunningham
Cream Cheese Pound Cake
servings: 14
Ingredients:
1 1/2 cups butter
1 (8 ounce) package cream cheese
2 1/2 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Don’t have cake flour on hand? No problem; for every cup of cake flour use 1 cup of all purpose flour minus 2 TBS. This turned out with a consistency like velvet. This is my new favorite pound cake recipe. Baked in a bundt pan, but the cake fell too much after cooling. I find baking in 2 large loaf pans is best. Definitely overmixing is a must for this recipe. Since this has no leavening agents, you must beat air into the butter and cream cheese until is very pale and fluffy – about 5-7 min. As well as mix well after each egg is added. Don’t peak during baking or the cake will fall.
servings: 14
Ingredients:
1 1/2 cups butter
1 (8 ounce) package cream cheese
2 1/2 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Don’t have cake flour on hand? No problem; for every cup of cake flour use 1 cup of all purpose flour minus 2 TBS. This turned out with a consistency like velvet. This is my new favorite pound cake recipe. Baked in a bundt pan, but the cake fell too much after cooling. I find baking in 2 large loaf pans is best. Definitely overmixing is a must for this recipe. Since this has no leavening agents, you must beat air into the butter and cream cheese until is very pale and fluffy – about 5-7 min. As well as mix well after each egg is added. Don’t peak during baking or the cake will fall.
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