This week I wanted to make something simple, but sweet. I found this recipe on Pinterest and since I already had all the ingredients in my fridge, I thought I’d give it a try. I wouldn’t recommend this recipe if you don’t have a handheld mixer because it would be a lot of work without one. Anyways, I hope you enjoy.
This week: Cream Cheese Pound Cake, courtesy of All The Cooks
The Ingredients
- 1 ½ cup butter, softened (I didn’t have enough butter, so I substituted one cup of butter with one cup apple sauce)
- 1 package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 1 ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/8 teaspoon salt
Click to the next page to learn how to make this delicious treat!
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Making the Cake
1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
2. Gradually add sugar, beating 5 to 7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Add vanilla, mixing well.
5. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
8. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
9. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely
Final Product
Time in the Kitchen: 30 minutes (minus baking time)
Rating: 5
I personally thought the pound cake was too sugary, so I added pomegranate seeds to make it a little bitter. The recipe was easy enough to make, but I don’t think it’s worth the time to make it again. Well, until next time…
Peace, Love, and Pinterest
-Katherine