Thursday, January 26, 2012

Yum...

My husband, Nelson, is the cook and baker in this household (I paint and sculpt and piddle)...this afternoon he made this wonderful "Cream Cheese Pound Cake", originally a Southern Living recipe...

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Cream Cheese Pound Cake

Ingredients

1 1/2 cups butter, softened at room temperature
1 (8-ounce) package cream cheese, softened at room temperature
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over-beat);
Gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture, to make sure you avoid getting shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

Pour mixture into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake or bottom of the cake (depending on how you look at it) with a spatula to even it out.

Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. The cake will have a crusty layer on the bottom that you can trim off if you want to, but Nelson left it on ~ it was good!

That's it! Enjoy!

3/12/2012 ~ Submitted to On the Menu Monday at Stonegable!

4 comments:

  1. oh that looks soooooo good. I want to reach right in and save you from all those nasty calories. hah.
    xoxo
    e.

    ReplyDelete
  2. I sure wish I had a slice of this right now. Love pound cake! ~ Sarah

    ReplyDelete

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