Cream Cheese Pound Cake Perfected Food

CREAM-CHEESE POUND CAKES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

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.

CREAM CHEESE POUND CAKE

Steps:

• Beat butter and cream cheese for about two minutes.
• Gradually add sugar beating another five minutes.
• Add eggs, one at a time.
• Beat just until yellow disappears.
• Add vanilla.
• Gradually add flour, mixing on LOW speed until blended.
• Grease and flour a 10" tube pan.
• Bake at 325F for 90 minutes or until center comes out clean.
• Let cool 10 minutes and then turn from pan.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 12-cup bundt pan.
• Beat cream cheese, butter, sugar and salt in large bowl until smooth.
• Add eggs, one at a time, alternately with flour, stirring well after each addition.
• Blend in vanilla and extract of your choosing.
• Pour into pan.
• Bake 30 minutes.
• Reduce oven temperature to 320 degrees F and bake about another 45 minutes.
• Cool in pan before turning out.

PHILADELPHIA CREAM CHEESE POUND CAKE

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).

CREAM CHEESE POUND CAKE

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.

CREAM CHEESE POUND CAKE

Steps:

• Butter and flour a 12-cup tube pan or Bundt pan; set aside.
• Position oven rack in lower 1/3 of oven; preheat oven to 325°.
• In a bowl, stir the flour and baking powder together, mixing well.
• Add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
• Beat in the vanilla.
• One at a time, beat in 4 of the eggs, beating until smooth after each addition.
• Decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
• Stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
• Beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
• Use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
• Bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
• Cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
• The glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
• Drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• Butter and flour one Bundt pan. Preheat oven to 325°F.
• Cream together butter, cream cheese, and shortening.
• Add sugar and beat until the mixture is light and fluffy.
• Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
• Stir in vanilla and pour into prepared bundt pan.
• Cook for 1 hour and 15-20 minutes or until tester comes out clean.

CREAM CHEESE POUND CAKE

Steps:

• Cream butter and shortening; gradually add sugar, beating well at medium speed with electric mixer.
• Add cream cheese, beating well until light and fluffy.
• Alternately add flour and eggs, beginning and ending with the flour. Stir in vanilla.
• Pour batter into a greased and floured 10-inch tube/bundt pan. Bake at 325º for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

CREAM CHEESE POUND CAKE

Steps:

• Cream butter, margarine, sugar, cream cheese until smooth and fluffy.
• Stir in salt and vanilla.
• Add eggs one at a time beating well after each one is added.
• Add Flour mixing well.
• Put in tube pan and put in cold oven and set temp at 325°F.
• Bake for 1 1/2 hours or longer as needed.

CREAM CHEESE POUND CAKE PERFECTED

Steps:

• Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour 12-cup Bundt pan.
• Combine flour and salt in bowl. Whisk eggs and yolks, milk and vanilla together in a 2 cup liquid measuring cup.
• Using stand mixer fitted with paddle, beat sugar, butter and cream cheese on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and very slowly add egg mixture until incorporated (batter may be slightly curdled).
• Add flour mixture in 3 additions, scraping down bowl as needed. Give batter final stir by hand.
• Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 80 to 90 minutes, rotating pan halfway through baking.
• Cool cake pan on wire rack for 15 minutes. Remove cake from pan and cool completely, about 2 hours. Serve.
• Cake can be wrapped in plastic wrap and held at room temperature for 3 days.