In less than 20 minutes you can have this moist and dense pound cake ready to go into the oven. Perhaps it is the low and long baking time, or the addition of cream cheese that keeps this cake from being dry. I have made it numerous times and have never had a problem. It is full of flavor by itself but if you prefer to dress it up, you can add a glaze and top with berries.
Bring the ingredients to room temperature and be sure to grease and flour your pan well.
Cream the butter and cream cheese until fluffy and then add the sugar.
Add the eggs, 1 at a time then the flour/salt.
Finish with the vanilla and remember to scrape the sides and bottom of the bowl before spooning into prepared pan.
Cream Cheese Pound Cake
Source: Southern Living Magazine December 2006 Issue, pages 138-139
Makes 12 servings
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Preheat oven to 300°F.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.
5 Tbs. milk
2 tsp. vanilla
Stir together to make a thick glaze that won't drip all the way down the sides of the cake. Stir in an additional Tbs. or two of milk if you'd like a thinner glaze.
NOTE: This makes much more frosting than I used on my cake. You could half the recipe, if desired.
Gift Giving Idea:Instead of using a tube pan, divide the cake batter among seven greased and floured (5 3/4x3 1/4-inch) disposable aluminum foil pans. Bake at 325 degrees for 40-50 minutes or until a wooden pick inserted in center of the cake comes out clean