|Cream Cheese Pound Cake|
|3 sticks butter, softened||6 eggs|
|3 cups sugar||3 cups cake flour, sifted|
|8 oz. cream cheese, softened||1 Tablespoon vanilla extract|
In large mixing bowl, cream butter, cream cheese, and sugar. Alternately add eggs and flour. Add vanilla extract. Pour batter into a prepared tube pan. Bake at 325 degrees for about 1 3/4 hours.
That's the recipe, but here's some information that may be helpful.
Things I tend to forget to do before baking:
- Remove eggs, butter, and cream cheese from refrigerator ahead of time (about an hour).
- Gather all the ingredients and utensils to make the cake:
- Tube pan (or bundt pan ONLY if you don't have a tube pan)
- Large mixing bowl
- Crisco (you need about a tablespoon of shortening to grease the pan)
- You'll also need about a tablespoon of flour, so either put some aside or leave the box out when you're mixing the cake
- Preheat oven to 325 degrees.
- Grease tube pan with shortening, and dust lightly with flour.
- Sift the 3 cups of cake flour.
- Let the cake cool in the pan for about 5 minutes.
- Invert a plate over the tube pan.
- Flip to remove cake from pan, and then invert onto a cake plate so the crusty rounded side is up.
- The cake is so large and heavy that this tends to be a two-people exercise if you aren't accustomed to doing it.
- Eat warm! (with ice-cold milk)
Even more information:
Although I used to use name brand everything -- Land O' Lakes butter, Philadelphia Cream Cheese, Dixie Crystals sugar (if you're in the South), McCormick flavoring -- I have found that many store brands are just fine. However, don't substitute margarine; use real butter. Use real vanilla extract, not some of that imitation stuff. You probably know which store brands are good quality and which are not. If you don't, stick with the name brands regardless of cost. Anytime you go cutting corners on the quality of ingredients, it simply won't be as good.
Also, for variations, you can change some of the flavoring you put in the cake. Me? I like lots of vanilla. Sometimes, I sprinkle some chopped toasted pecans in the bottom of the pan before I pour in the batter...yummm.
Mama's pound cake bakes in about 100 minutes, but mine take longer, probably due to differences in ovens. Start watching at 90 minutes, though, because a dry pound cake is awful. Sometimes, I bake it in two loaf pans...they are easier to handle, and you can give one away. Just don't forget to cut the baking time down...they take about an hour or so to bake. You can tell the cake is done when an inserted wooden skewer comes out clean.
I don't make pound cakes much because from the time I set out the butter, etc., to actually eating cake, we're talking several hours, and the only "free time" is the hour and a half I don't watch the cake bake, so this is a timely investment for me. It's not for Mama, though, because she makes them so much, she can do it without thinking about it, and she can multi-task. I think she has more energy than me, too!
Wow! This was supposed to be a simple recipe. I'll hush now.
Recipies by others can be found at Carnival of the Recipes.