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Cream Cheese Poundcake
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Brief Description
This is a wonderful poundcake for the Christmas holidays. It also makes a great gifts for friends.
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Main Ingredient
Cake Flour, cream cheese
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Category: Desserts
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I prefer plain or with fine to medium chopped pecans. Makes 2 cakes. In the picture you see 4 size cakes - this is 2 recipes. The medium & small is one & the 2 alike is another recipe. You can also do this in a regular size bunt pan. The smaller sizes may take less time to bake, so be sure to check them after 45 minutes. Depends on your oven.
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Posted By: doriskeen
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Posted On: Aug 14, 2012
Number of Servings:
Ingredients:
- 3 tablespoons - Pecans finely chopped
- 1 1/2 cups - Sugar + Sugar to Coat Pans
- 1 cups - Butter Softened
- 8 - Cream Cheese Softened
- 2 teaspoons - Vanilla Best pure vanilla
- 4 whole - Eggs
- 2 1/4 cups - Sifted Cake Flour
- 2 teaspoons - Baking Powder
- 1/4 teaspoons - Salt
- 1 1/2 cups - Chopped Raisins (optional)
- 1 1/2 cups - Chopped Pecans (optional)
Directions:
Heavily grease 2 (5 c.) pans. Sprinkle each with 3 tablespoons of finely chopped nuts, then lightly sprinkle with sugar.
Beat butter with cream cheese until soft. Gradually add 1 1/2 cups of sugar, beating until light. Add vanilla and beat in eggs, one at a time. (Batter may look curdled.) Combine flour with baking powder and salt. Then add slowly to the above mixture. Mix in raisins and/or pecans. (I prefer pecans or plain.) Turn into nut-coated pans. Bake at 300° for 1 hour and 5 minutes or until cake tests done. Let cakes stand in pans for 10 minutes and then turn out onto racks to cool.
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