AUNT PAULA'S CREAM CHEESE POUND CAKE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 16
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.
CREAM CHEESE POUND CAKE
Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
WINNING CREAM CHEESE POUND CAKE
I got this recipe from a woman who came to my rummage sale. We got to talking about zucchini-she didn't know what the big squash could be used for. So I sent her some of my favorite zucchini recipes and, in return, she mailed me the recipe for this cake. It's absolutely delicious and I've made it often.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 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.
Nutrition Facts : Calories 427 calories, Fat 24g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 240mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
MOIST CREAM CHEESE POUND CAKE
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
VANILLA BUTTERCREAM POUND CAKE
This cake is an ode to the well-known pound cake from Stocks Bakery in Philadelphia that my family had at every get-together when I was a kid. It's got a velvety melt-in-your-mouth crumb and a smooth vanilla buttercream. Pound cakes have a better taste and texture after resting overnight, so I plan to make this loaf a day before serving, when possible.
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 8-inch loaf (10 servings)
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
- In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
- With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
- Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
- Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
- For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
- Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.
CREAM CHEESE POUND CAKE
Make and share this Cream Cheese Pound Cake recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 367, Fat 19.3, SaturatedFat 11.4, Cholesterol 104.9, Sodium 180, Carbohydrate 44.9, Fiber 0.5, Sugar 30.4, Protein 4.6
CREAM CHEESE POUND CAKE III
This is a heavy, dense, extremely good pound cake.
Provided by Nanci
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g
AWESOME CREAM CHEESE POUND CAKE
Rich, buttery pound cake with a crispy crust but moist cake. my cousin made it for my wedding cake and gave it to us as a gift. it is awesome with butter cream icing. she said a friend gave it to her and that it used to be used in a bakery.
Provided by KELLY G. SMITH
Categories Dessert
Time 1h50m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- CREAM TOGETHER CREAM CHEESE, MARGARINE, & SUGAR. ADD 6 EGGS (1 AT A TIME). ADD VANILLA. SIFT TOGETHER FLOUR & SELF-RISING FLOUR & ADD.
- BAKE AT 325 DEGREES IN TUBE PAN APPROX 1 1/2 HOURS.
- FOR LAYERS, BAKE AT 350 APPROX 30 minutes.
Nutrition Facts : Calories 527, Fat 27.5, SaturatedFat 7.7, Cholesterol 108.5, Sodium 419.7, Carbohydrate 64, Fiber 0.7, Sugar 43.2, Protein 6.9
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
PHILADELPHIA CREAM CHEESE POUND CAKE
Make and share this Philadelphia Cream Cheese Pound Cake recipe from Food.com.
Provided by Mom2BreBre
Categories Dessert
Time 1h50m
Yield 12-14 serving(s)
Number Of Ingredients 6
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).
THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE
This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8
CREAM CHEESE POUND CAKE
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.
Provided by Tony
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g
CREAM CHEESE POUND CAKE I
My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.
Provided by PSTEWART
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 7
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.
Nutrition Facts : Calories 541.3 calories, Carbohydrate 67.5 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.2 mg, Sugar 43.2 g
CREAM CHEESE POUND CAKE
Wow everyone in attendance with a delicious Cream Cheese Pound Cake for dessert! Our Cream Cheese Pound Cake features just a few simple ingredients.
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Add dry pudding mix, milk and extract; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 to 60 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g
CREAM CHEESE POUND CAKE
Make and share this Cream Cheese Pound Cake recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h50m
Yield 1 10, 12 serving(s)
Number Of Ingredients 6
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.
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