Friday, October 19, 2012

Cream Cheese Pound Cake

October 15-19 is National Baking Week.  I had great intentions to bake and blog every day this week.  The only problem is I am in week three of my new job and it is kicking my behind.  I have been exhausted.  I actually baked this four days ago and I'm just getting around to blogging it.  It is another recipe from Pinterest and I give full credit to:  Elizabeth's Edible Experience (who credits Southern Living Magazine 2009).  I brought it into work and everyone loved it.  I love pound cakes because you can have a small piece and, yet, it is still very substantial.  There is just something about a piece of pound cake.  You can enjoy it plain, you can add fruit and whipped cream or you could toast it and it tastes fantastic any way you serve it.  The other thing I love about this recipe is that it is really quick to make, though it takes a long time in the oven.  Enjoy!!

1 1/2 cups butter, room temperature
1 8-oz package cream cheese, room temperature
3 cups sugar
6 large eggs
3 cups all-purpose flour, sifted
1/8 tsp. salt
1 Tbs. vanilla extract

Grease either a bundt or two-piece Angel food pan.

Beat butter and cream cheese in a mixer until completely blended.  Do not over mix.

Add sugar a little bit at a time.  Mix at medium speed until mixed well.

Add eggs, mixing well after each one.

Gradually add flour and salt to butter mixture in three steps, mixing on low speed each time until thoroughly mixed.  Add vanilla and mix well.

Pour batter into the cake pan.

Bake at 300 degrees for 1 hr. 40 mins.  If the top seems foamy, add 5-10 min, checking each time with a toothpick.  I took mine out at exactly 1 hr. 40 mins. and the top part did not cook all the way as you can see in the picture.  However, it still tasted really good :)

Place cake on wire rack for 15 minutes.  Remove from pan and cool thoroughly.

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