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Recipe: Cream Cheese Pound Cake

Gad… the name alone should entice you… Cream Cheese Pound Cake… what could be better than butter, sugar and cream cheese… throw in a few eggs and flour… a little vanilla … this cake is sweet and dense... a little goes a long way....and all I can say is WOW!

Okay .. I must confess… I am a fan of online games… and I play one that’s about owning a bakery… they just introduced a new cake… a cherry pound cake… and when clicking on the baking steps I noticed the ingredient… cream cheese… and thought… now that sounds goooood!

So on the hunt I went and found many recipes .. almost all identical… so it’s tough to give credit to anyone in particular… my guess is it’s a standard Cream Cheese Pound Cake recipe… I had just never tried it before… and I must say… WOW!

One of the comments on one of the places I found the recipe … can’t remember where at the moment.. said they served it with strawberries and whipped cream and their family thought they were in heaven… I bet!...

My last day at my current consulting job is today and I wanted to bring something in… everyone has been so welcoming and gracious .. I wanted to bring them a special treat… besides.. my boss has been hinting ever since he and the others spied my blog… and I’m not one to disappoint… of course I’ll have to leave a piece or two or three at home for Warren…

This cake truly is heavenly… with or without the fruit… just delicious… I hope you try it!

Recipe: Cream Cheese Pound Cake

All you need:

1 (8 ounce) package Philadelphia Cream Cheese, softened
3 sticks of butter (1 ½ cups), slightly softened
3 cups of sugar
6 eggs
3 cups all purpose flour
1 teaspoon vanilla
Frozen strawberries in light syrup, thawed (optional)
Chantilly Cream (optional)

All you need to do:

Preheat the oven to 325 degrees F.

Generously grease and flour a 10 inch tube pan.

In a large mixing bowl, using a standing mixer, cream together the butter and the cream cheese until well mixed and fluffy.

Add the sugar a ½ cup at a time, beating after each addition.

Add the eggs one at a time, beating after each addition until well incorporated.

Add the flour all at once and mix in, beating slowly.

Add the vanilla and continue beating slowly until mixed in.

Pour/spread evenly in your prepared pan.

Bake at 325 degrees for an hour. Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean.. then it’s done. mine took 70 minutes.

Cool in the pan for 10 minutes.

Then remove from the pan unto a wire rack and cool completely.

Sprinkle with powdered sugar and serve with strawberries and Chantilly Cream.


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