Decadent Cream Cheese Pound Cake

At the request of my dear friend, Eunice, I baked this cream cheese pound cake. I am actually not a huge fan of cream cheese. Sure, I eat some when I have a bagel . . and cheesecake, I know this is crazy talk but I’m actually also not a huge fan. When I get cheesecake, I’ll have a couple bites but then will eat the crust for the most part. Give this home girl chocolate cake any day and you have a friend for life.

I made this cake for my friend because she was so excited to try this recipe. . and to my surprise, I LOVED this cake. Loved it. 

Initially, I wanted to add some chocolate to make a chocolate swirl or something and my friend quickly said No! I’m actually glad she did because the cake was wonderful as is. I will dress this pound/bundt cake with berries and powdered sugar again for sure!

“Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because of the cream cheese and always in style.”- Southern Living yo.

Decadent Cream Cheese Pound (Bundt) Cake

I decorated this beauty with strawberries and dusted a little powdered sugar as well. Beautiful.

Single slice!

**Please forgive some of the photos. I was at my friend’s house and forgot my camera. Some photos were taken with my good ole iPhone.**

Ingredients

  • 1 1/2 cups butter or margarine, softened
  • 1 (8-ounce) package cream cheese, softened (we used whipped cream cheese and it worked just fine)
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour; sifted
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract (yes, tablespoon)

Preparation

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over mix); gradually add sugar, beating well.
  2. Add eggs, 1 at a time, beating until combined. (You can crack the eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.)
  3. Sift 3 cups of flour.
  4. Combine flour and salt; gradually add to butter mixture (I added a cup at a time), beating at low speed just until blended after each addition.
  5. Stir in vanilla. Mix.
  6. Pour batter into a greased and floured 10-inch Bundt pan.
  7. Bake at 300° for 1 hour and 40 minutes or until a wooden toothpick inserted in center comes out clean. (YES, it’s 300 degrees for 1 hour and 40 minutes. That is not a typo!)
  8. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Recipe from Southern Living, November 2001.

With more strawberries!

“In your face” view 🙂

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