Easycreamcheesepoundcake Recipes

Steps:

• Beat butter and cream cheese for about two minutes.
• Gradually add sugar beating another five minutes.
• Add eggs, one at a time.
• Beat just until yellow disappears.
• Add vanilla.
• Gradually add flour, mixing on LOW speed until blended.
• Grease and flour a 10" tube pan.
• Bake at 325F for 90 minutes or until center comes out clean.
• Let cool 10 minutes and then turn from pan.

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F.
• Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
• In a bowl cream the butter and cream cheese until smooth.
• Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
• Add the eggs one at a time beating well after each addition.
• Mix in vanilla.
• With mixer on low add the flour and salt in two additions.
• Immediately pour in batter into prepared pan.
• Tap pans to eliminate any large air bubbles in the batter.
• Bake 60-75 minutes, or until cakes tests done.
• Note: if the tops begin to brown too quickly tent loosely with foil.
• Cool in pans for 10 minutes.
• Turn out the cakes then cool completely with the tops up on a wire rack.
• Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Steps:

• Note: 3 sticks of butter equal 3/4 lb.
• All ingredients (including eggs and cream cheese) must be at room temperature.
• Cream butter well, add cream cheese.
• Mix thoroughly.
• Gradually add sugar.
• Add eggs, one at a time.
• Add flour gradually, then add vanilla flavor.
• Place cake in tube pan in COLD oven.
• Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
• Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).

Steps:

• Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
• Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)

Steps:

• Preheat oven to 300°F.
• Use an electric mixer to mix both butter and cream cheese until creamy.
• Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
• Sift flour and salt and add gradually to the mixer, beating until well blended.
• Pour batter into a well greased and floured bundt pan or tube cake pan.
• Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
• Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
• Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

Steps:

• Cream butter, cream cheese& sugar together.
• Beat until fluffy.
• Gradually add eggs (2 at a time).
• Beat a couple of seconds between adding eggs.
• Gradually add flour.
• Add vanilla, mix well.
• Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan.
• DO NOT PREHEAT OVEN!
• Bake 1 hour at 300.
• Increase oven temperature to 325 and bake an additional 25 minutes.
• Let cake cool.
• Put on cake plate and cover with foil to hold in the moisture.

Steps:

• Instructions for cake:
• Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
• Instructions for Bananas with Chocolate Sauce:
• In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
• Assembly:
• Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.