Tropical Breeze Cream Cheese Pound Cake Food

EASY CREAM CHEESE POUND CAKE RECIPE

Steps:

• Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
• Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
• Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
• Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
• Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
• Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or 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 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.

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 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.

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°F.
• Spray a bundt pan or tube pan with non-stick cooking spray.
• In a medium-sized mixing bowl, cream the butter and the cream cheese with sugar.
• Mix in the salt, vanilla, and almond extract.
• Add in the eggs, one at a time while mixing.
• Sift in the cake flour and mix or stir until just incorporated.
• Bake for 1 ½ hours, and then remove cake from oven and place on a wire cooling rack for 20 minutes. Then invert the pan and remove the cake to a serving plate.

TROPICAL CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.

TROPICAL BREEZE CREAM CHEESE POUND CAKE

Steps:

• 1. Preheadt oven to 350 degrees and place rack in center of oven. Grease and flour a bundt cake pan.
• 2. In a food processor fit with a chopping blade put the 1/4 cup flour and the whole dried apricots. Pulse to chop continuing until the apricots are finely chopped but not a paste. If the apricots 'gum-up' add just a touch more flour to coat the pieces (doing this helps the fruit to stay suspended in the batter during baking). Set Aside
• 3. In a large mixing bowl, Mix sugar and butter completely until it is blended well and fluffy. Add eggs one at a time, mixing after each addition. Add the flour, Vanilla extract & baking powder and mix together well. The batter should be thick and cream.
• 4. Using a spatula, gently fold into the batter the chopped apricots and chopped nuts. Do not over mix; when making a pound cake you want it to be dense without a lot of air, if you mix too much you incorporate too much air into the batter.
• 5. spoon the Thick batter into the prepared bundt pan, smoothing and leveling. Tap the pan a couple times on a counter top to settle the batter.
• 6. Bake in a 350 degree pre-heated oven for 50 to 55 minutes or until a cake tester inserted in center comes out clean.
• 7. Remove cake from oven and allow to cool on a wire rack for 10 to 15 minutes.
• 8. Invert cake onto wire rack and while the cake is still hot, spread the cake with about 1/4 to 1/2 of the jar of Apricot spreadable fruit (put the opened jar in the refrigerator for the next day) and then leave the cake to cool completely. When completely cooled cover lightly and allow to sit overnight. Doing this allows the spreadable fruit to be absorbed into the cake.
• 9. In the morning on the day of serving, spread the cake once again with the remaining 1/2 jar of apricot spreadable fruit.
• 10. Spinkle the cake with a good covering of sweetened flaked coconut.
• 11. Cover until serving. Cut into 1/2 or 1 inch wide pieces and serve with a good cup of coffee or tea.

TROPICAL POUND CAKE

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.

PHILADELPHIA CREAM CHEESE POUND CAKE

Steps:

• Beat cream cheese, butter, margarine, sugar and eggs until creamy. Then add flour, vanilla and baking soda. Beat until batter is creamy.
• Pour into a Bundt pan.
• Cook for 1 hour and 15 minutes at 350 degrees F.