ALABAMA CREAM CHEESE POUND CAKE
Got this recipe from a GUY Cook in Alabama ... Pound Cake is my favorite ... this is the best one I've ever had ... in case you wonder - no baking powder or soda needed when using cream cheese.
Provided by SheilaJo Gillingham
Categories Cakes
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300 Cream butter,margerine and cream cheese ... mix until a pretty creamy yellow color
- 2. mix adding sugar ... then mix @ low speed adding one egg at a time
- 3. mix @ low speed adding flour 1 cup at a time,mix just until well blended ... stir in vanilla
- 4. pour into greased and floured Bundt or Angel Food pan -or- 2 maybe 3 loaf pans ... depending on pan size ... if you do use loaf pans adjust baking time.
- 5. Bake @ 300 about 1 hr. 15 mins
VANILLA CREAM CHEESE POUND CAKE
Steps:
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
SOUTHERN LIVING'S CREAM CHEESE POUND CAKE
From the Big Book of Christmas Baking, courtesy MrZ, who describes it as being both "moist and delicious". Use real butter in this recipe. It will make a difference.
Provided by PalatablePastime
Categories Dessert
Time 2h
Yield 1 10-inch pound cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Use an electric mixer to mix both butter and cream cheese until creamy.
- Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
- Sift flour and salt and add gradually to the mixer, beating until well blended.
- Pour batter into a well greased and floured bundt pan or tube cake pan.
- Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
- Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
- Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Nutrition Facts : Calories 7371.9, Fat 386.2, SaturatedFat 228.7, Cholesterol 2098, Sodium 3891.8, Carbohydrate 899.3, Fiber 10.1, Sugar 610.1, Protein 92.8
AUNT PAULA'S CREAM CHEESE POUND CAKE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 16
Steps:
- Instructions for cake:
- Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
- Instructions for Bananas with Chocolate Sauce:
- In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
- Assembly:
- Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.
TROPICAL POUND CAKE
Provided by Food Network
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
- Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
- Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
- Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
- Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.
ALMOND CREAM CHEESE POUND CAKE
This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe
Provided by Richard-NYC
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
- Place all ingredients in large mixing bowl.
- Mix with electric mixer on low for one minute until all combined.
- Mix at medium for two minutes.
- Batter should look uniform and thick.
- Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
- Serve alone or with berries and sweetened whipped cream.
- The cake is rich on its own.
BLUEBERRY CREAM CHEESE POUND CAKE
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!
Provided by dylanfan
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- Cream together the cream cheese, butter and sugar.
- Add the eggs, one at a time, beating well after each egg.
- Add the flour, one-cup at a time, beating well after each cup.
- Add vanilla and lemon extracts; beat well.
- Fold in the blueberries.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
- Test the cake, and bake a little longer if needed.
Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7
PHILADELPHIA CREAM CHEESE POUND CAKE
Make and share this Philadelphia Cream Cheese Pound Cake recipe from Food.com.
Provided by Mom2BreBre
Categories Dessert
Time 1h50m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Note: 3 sticks of butter equal 3/4 lb.
- All ingredients (including eggs and cream cheese) must be at room temperature.
- Cream butter well, add cream cheese.
- Mix thoroughly.
- Gradually add sugar.
- Add eggs, one at a time.
- Add flour gradually, then add vanilla flavor.
- Place cake in tube pan in COLD oven.
- Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
- Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).
AMANDA'S CHEESE POUND CAKE
My daughter Amanda found this recipe in a old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air.
Provided by Jeff Hixson
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Cream butter, cream cheese and sugar together.
- Add eggs one at a time.
- Add vanilla and then flour slowly.
- Pour into a bundt pan or Tube pan.
- Bake for 1 1/2 hours.
- IMPORTANT: Do not try and rush by cooking faster in a hotter oven.
Nutrition Facts : Calories 612.2, Fat 32.2, SaturatedFat 19.1, Cholesterol 174.8, Sodium 300, Carbohydrate 74.8, Fiber 0.8, Sugar 50.8, Protein 7.7
CHOCOLATE CREAM CHEESE POUND CAKE
This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!
Provided by spicytunaroll
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
- Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
- In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
- Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
CREAM CHEESE POUND CAKE
Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.
Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
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PERFECT CREAM CHEESE POUND CAKE - SALLY'S BAKING …
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4.8/5 (297)Category DessertCuisine AmericanTotal Time 4 hrs
- Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
- Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
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