Saturday, June 27, 2009

Cream Cheese Pound Cake

There was a home fellowship in Chee Seng's place today and I baked a Cream Cheese Pound Cake to bring along. I have reproduced the recipe from as below but substituted the flour with cake flour and it was velvety and absolutely yummy!

Cream Cheese Pound Cake III
from (submitted by Nanci)
"This is a heavy, dense, extremely good pound cake."

224 g cream cheese
340 g butter
600 g white sugar
6 eggs
375 g all-purpose flour
5 ml vanilla extract

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.

Photo: I did not take a photo of my cake but got the picture from here, it looked exactly like this ;)

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