Limed Up Cream Cheese Pound Cake Dee Dees Recipes

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:

• Mix everything but the eggs and flour.
• Beat 6 minutes with a mixer.
• Add 6 eggs one at a time and reduce the speed of the mixer.
• Blend in the 3 cups of flour.
• Bake at 300 degrees for 1 1/2 hours.

Steps:

• Butter and flour a 12-cup tube pan or Bundt pan; set aside.
• Position oven rack in lower 1/3 of oven; preheat oven to 325°.
• In a bowl, stir the flour and baking powder together, mixing well.
• Add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
• Beat in the vanilla.
• One at a time, beat in 4 of the eggs, beating until smooth after each addition.
• Decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
• Stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
• Beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
• Use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
• Bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
• Cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
• The glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
• Drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 12-cup bundt pan.
• Beat cream cheese, butter, sugar and salt in large bowl until smooth.
• Add eggs, one at a time, alternately with flour, stirring well after each addition.
• Blend in vanilla and extract of your choosing.
• Pour into pan.
• Bake 30 minutes.
• Reduce oven temperature to 320 degrees F and bake about another 45 minutes.
• Cool in pan before turning out.

Steps:

• Heat oven to 325°.
• Sift flour and baking powder together; set aside.
• Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
• Beat in the sugar until mixture is light and creamy, about 4 minutes.
• Add 2 of the eggs, beating until combined.
• Beat in 1 cup of the flour mixture.
• Repeat twice with more eggs and flour, beating after each addition.
• Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.

Steps:

• 1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking... with the flour mixed into it). 2. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts. 3. Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean. 4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving. Serves: 12 Tips *To make a simple berry topping, mix two or three kinds of berries with just a spoonful of sugar and a squeeze of lemon juice. Whip some heavy whipping cream, and serve a slice of this cake with freshly whipped cream and berries.