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Wednesday, January 5, 2011

Cream Cheese Pound Cake

Everybody loves a Pound Cake.  There are many different recipes for Pound Cakes but my favorite is a Cream Cheese Pound Cake.  I had tried several recipes without good results.  A friend, Patsy Watkins Stewart, that I worked with at an orthopedic clinic many years ago gave me her recipe and said if I would follow it exactly I would have a delicious cake.  She was so right!  When I share this recipe with others they always want to know if I really sift the cake flour 3 times and I really do.  My sister, Debra, and best friend, George Ann, look forward to a slice when they come for a visit.  George Ann loves the gooey edge that's known as a "sad streak"(it's another southern term).  Debra likes to take home a couple of slices to eat when she has her morning coffee.  My niece, Katie, has become a good baker and she was quite happy when she made a Cream Cheese Pound Cake for our Thanksgiving meal and it turned out just like her Aunt Dianne's. 

                                           Cream Cheese Pound Cake

3 cups Swans Down Cake Flour (sifted 3 times)
3 cups sugar
3 sticks Land O Lakes Real Butter, room temperature
8 oz. Philadelphia Cream Cheese, room temperature
6 eggs

Blend butter and cream cheese until mixed thoroughly.  Add sugar and beat until fluffy.  Slightly beat eggs in a separate bowl.  Add to butter and sugar and beat until it looks light and fluffy.  Add flour in 3 parts and mix thoroughly after each addition.  Pour into a large tube pan that has been coated with Pam spray.


Bake at 300 degrees for l hr. 30 min.   Allow to cool in tube pan for 10 min.  Place on cake plate. 


It can be difficult to find a large tube pan, especially a one piece tube pan that does not come apart.  I asked a friend who owns a hardware store to order one for me and the deal was that he would get a cake when I got the tube pan.  It was a deal!

4 comments:

  1. One of my very favorite things you make.

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  2. uuuummmmmm wish I had a piece of that gooey cake bottom right now. I'd even share with PHIL!

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  3. WOW, Dianne! I made this last night. It was so easy, looks beautiful and tastes divine! Thanks for the recipe!

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  4. MOTHER- i'm going to make this and eat ALL the moist bottom and send you the rest!

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