Thursday, July 14, 2011

Pound Cake

I found this pound cake recipe in one of those Kraft Family and Friends magazines years ago but haven't found a time to make it until now. We were having friends over for "fondue" and thought this would be perfect to serve with it drowned in chocolate. But it's great for all other sorts of recipes. Usually this would be made in a bunt pan but I made two loaves out of it so I could cut it up in cubes. This recipe gives the cake a nice dense consistency with a little bit of texture. Also you can freeze the extra loaf if you aren't ready to eat it right away.


1 cup (2 sticks) butter, softened
2 cups sugar
1 - 8 oz pkg cream cheese, softened
1 tsp vanilla
6 eggs
2 cups flour
1 Tbsp baking Powder
1 tsp salt


Preheat oven to 350ºF.

Beat butter in large bowl with electric mixer on medium speed 1 min.

Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese and vanilla; beat 1 min. Add eggs, one at a time, beating well after each addition.

COMBINE flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended.

Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 1 hour or until golden brown. Cool 10 min.;

Loosen from sides of pan with spatula or knife and gently remove cake.

Cool completely on wire rack.

Since this recipe can make two loafs of cake, I use one away and then freeze the other. Simple put it in a plastic freezer bag and remove all the air.

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