"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, May 7, 2014

Cream Cheese Pound Cake

I decided that I need yet another cake pan.  This is what I decided on.

A cream cheese pound cake recipe with butter and vanilla.
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar
1 package (8 ounces) cream cheese, room temperature
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract

Prepare Pan with solid oil and flower.

In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in cream cheese. 

Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

Cover with your favorite glaze.

This recipe had just a little too much dough for my pan.  If this happens to you, I would fill muffin tins with the excess dough.

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