Amandas Cheese Pound Cake Food

AMANDA'S CHEESE POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Prepare your pan (s) by spreading every nook and cranny with soft butter. Then sprinkle flour all over. Shake out the loose flour. Let sit a couple of minutes and then spray the pan with Pam.
• 2. Cream butter, cream cheese and sugar together until fluffy.
• 3. Add eggs one at a time.
• 4. Add vanilla, butter flavoring and salt. Then add the flour slowly. ( I always sift my flour before measuring it. Loosely fill a measuring cup with flour then take a knife and level the flour in the cup.) Beat slowly while incorporating the flour into the butter/sugar mixture. Then beat on medium until you mix it all in.
• 5. Pour into a Bundt pan or Tube pan. Can use two loaf pans. I used a 12 cup Bundt pan and a extra small loaf pan. Cake does not rise a whole lot.
• 6. Bake for about hour to an hour and a half. Mine took only an hour. It will depend on your oven.
• 7. After your cake is done let sit on the counter for about 10 to 12 minutes. Then flip over onto a wire cake rack. Let cake sit for another 12 minutes upside down. Cake should come out nice and clean.
• 8. Now melt about 1/2 stick of butter and baste the whole cake with the butter. Let sink in and then sprinkle powder sugar all over. This is great alone or you can add strawberries etc. Don't forget the whipped cream!

LEMONGRASS POUND CAKE

Steps:

• In a saucepan, bring milk, heavy cream and lemongrass to a simmer. Remove from heat and let steep, covered for about 30 minutes Strain cream mixture through a sieve into a bowl.
• Generously butter a bundt pan and dust with flour, knocking out excess flour.
• Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
• Beat together butter and sugar at medium-high speed until pale and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
• Scrape down side of bowl, then beat at medium-high speed for about 2 minutes Batter will become creamier and satiny.
• Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.
• Bake at a 160°C pre-heated oven until golden brown and a wooden pick or a skewer inserted in the middle of the cake (about 20-25 mins).

CREAM CHEESE AND NUTELLA FILLED POUND CAKE

Steps:

• Cut pound cake in half horizontally (or in 3 even horizontal slices and make it even more fanciful. Just half the filling for each layer). Using an electric mixer, beat cream cheese and powdered sugar together until light and fluffy.
• Spread cream cheese on bottom piece of cake. Sprinkle with toffee bits (if using) and gently press the pieces into the cream cheese. Spread the other half of the pound cake with Nutella.
• Place Nutella cake over top of cream cheese side (like a sandwich). Immidiately wrap cake tightly in foil, place back into loaf pan, and refrigerate 2 hrs or overnight.
• When ready to serve, cut into 6 wide slices then cut the slices in half (making 12 pieces total).

AMANDA'S CHEESE POUND CAKE

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.

MASCARPONE CHEESE POUND CAKE

Steps:

• In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in mascarpone 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 or 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.
• For Berry Salad:.
• In a large bowl, add all berries and sugar.
• Mash berries slightly and add orange liqueur. Let sit for 30 minutes until ready to serve.
• Slice pound cake and top with macerated berries and whipped cream. Garnish with mint.

HEALTHIER POUND CAKE

Steps:

• Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.
• Fit stand mixer with a paddle attachment and add melted butter, cottage cheese and sugar into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.
• Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.

POUND CAKE

Steps:

• Preheat the oven to 350.
• Butter and flour the bottom and sides of a 10-inch tube pan or a bundt pan.
• In a large bowl, cream together the butter and sugar until they are light and fluffy.
• Add eggs, one at a time, beating well after each. Set aside.
• Sift together the flour, baking powder, and salt in a separate bowl.
• Mix the milk together with the vanilla in another separate bowl.
• Add the flour mixture and milk mixture to the creamed butter/sugar alternating dry and wet. Start and end with dry. Do not overmix. Mix by hand, just enough to blend.
• Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool in the pan for 10 minutes, then turn it out onto a plate.
• Allow to cool completely before slicing. If desired, dust with sifted powdered sugar, or drizzel with a glaze made from powdered sugar and milk or water.
• Variations follow. The above is the plain poundcake recipe. Below is lemon poundcake, blueberry poundcake, or mocha-swirl poundcake.
• Lemon Poundcake: replace the vanilla above with lemon extract. Also add 1/4 cup fresh lemon juice and 1 tsp freshly grated lemon zest.
• Blueberry poundcake: Make the Lemon Poundcake variation above and gently fold in 2 cups of fresh blueberries with the last addition of dry ingredients.
• Mocha-Swirl poundcake: Replace milk in the standard recipe with 1 cup strong black coffee. After mixing up the batter, take about 1/3 of the batter and add 1 oz of melted, unsweetened chocolate (1 square). Spread the plain batter into the pan. Spoon the chocolate batter on top in clumps and then use a knife to swirl the dark and light batters together.

BUTTERMILK "DUMP" POUND CAKE

Steps:

• DUMP all ingredients in large mixing bowl and mix with electric mixer on medium speed for 15 minutes.
• Pour batter into greased Bundt or tube cake pan.
• Put into COLD oven.
• Set oven temperature at 325 degrees and bake for 1 hour 20 minutes, or until cake tests done.

POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a tube pan.
• Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
• Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
• In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
• Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
• Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
• Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
• Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
• Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.

BANANA POUND CAKE WITH CARAMEL CREAM CHEESE GLAZE

Steps:

• Heat oven to 325 degrees.
• In a mixing bowl, stir together the 3 cups of flour, ground cinnamon and salt. Sift into another bowl and set aside.
• Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about five minutes. If using a hand mixer, it might take an extra minute or so. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
• Beat in the eggs one at a time just until combined. Once you beat in all the eggs, add about ½ cup of the flour mixture into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk.
• On medium-high speed, beat the batter for five minutes with a stand mixer or about six to eight minutes using a hand mixer. The batter will be thick and fluffy. Stir in the mashed bananas.
• Grease and flour a 12-cup bundt pan, including the middle. The flour makes a big difference in keeping the finished cake from sticking, so don't skip this step. It helps to cover the pan with plastic wrap after flouring and give it a good shake to make sure it's well-coated. Pour in the batter and smooth on top.
• Bake for 30 minutes. Loosely tent the top of the bundt pan with foil to prevent excessive browning. Continue to bake until a long skewer comes out clean, about 50 more minutes. Make sure you insert the skewer all the way to the bottom of the pan to check for doneness. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling. Drizzle with cream cheese glaze once cool. See below for directions.
• Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with homemade caramel or your favorite ice cream, such as this Baileys ice cream or butterscotch ice cream with candied pecans. Enjoy!
• Beat together the cream cheese, caramel and vanilla extract until light and fluffy.
• Add about ½ cup powdered sugar. Beat until combined. Add another ½ cup powdered and beat again. Repeat until all the powdered sugar is incorporated. If necessary, scrape the edge of the bowl from time to time.
• Add the milk and beat until it becomes a drizzling consistency. Pour all over the cooled cake. Enjoy!

CHEESE CAKE

Steps:

• Dissolve Jello in 1 cup boiling water and set aside. Cream cheese with sugar until smooth. Whip evaporated milk; add cheese mixture; stir in Jello. Pour into Graham crust in 9x13 pan. Chill overnight.
• CRUST: 2 cups Graham Cracker crumbs, add 1 stick melted margarine and 1 t. vanilla. Mix well. Press in 9x13 pan.
• OPTIONAL: Bake the crust about 5 minutes in 350 degree oven.

AUNT PAULA'S CREAM CHEESE POUND CAKE

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.