Cream Cheese Pound Cake I
(from rosie’s recipe box)
Frost with chocolate frosting
I used 2.5 cups of sugar as many people recommended. My husband said the sweetness and moisture level was exactly right. I used all-purpose flour instead of cake flour and subtracted a total of 6TB from the 3 cups, as per the conversion others gave (thank you!). I decreased the almond extract to 1/2 tsp and added an extra 1/2 tsp of vanilla (total of 1-1/2 tsp). I creamed the butter, cream cheese, sugar for five minutes on medium/medium high on the Kitchen Aid stand mixer and it ended up a soft off-white color (like the color of Bisquick). The batter was beautiful indeed, as someone else mentioned. I divided and baked in two 9×5 loaf pans for one hour and 10 minutes at 325 and my cakes were perfectly done. The cakes did not actually “fall”, but the delicious crusty top that had arched up during baking caved back down after removing from the oven to a flat level – so the side profile of the cake was rectangular, not arched on top. No harm at all. This recipe is a winner.Source: allrecipes.com
Categories: Dessert, not tried
Ingredients
- 1 1/2 cups butter
- 1 (8 ounce) package cream cheese
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 6 eggs
- 3 cups cake flour
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
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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.
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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.