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Thursday, July 9, 2009

Not For the Faint of Heart

I feel a little like The Pioneer Woman right now...if you're on a diet, don't even think of making this. For the rest of us, just use your greatest denial skills as you quickly read over the ingredients for this pound cake. Yes, it has 3 sticks of butter and 3 cups of sugar. But it's pound cake. Pure, slightly sweet, hopefully with a crunchy top. When was the last time you had a slice? I have been wanting to make this recipe for quite some time now. I first saw the book, Staff Meals from Chanterelle a while back at the book store. It's one that I had been eyeing. Then, I saw on Smitten Kitchen a recipe from the book...Cream Cheese Pound Cake. So...I broke down, splurged and bought the book. I look for any excuse to bake and going to the lake for Pappy's birthday seemed like the perfect occasion to try out this little ditty. So here we go...

Cream 3 sticks unsalted butter and 1 8oz package of Philadelphia cream cheese until smooth. (Don't skimp on store brand cream cheese. Chanterelle likes Philadelphia brand because it contains less water than other brands.)

Add 3 c sugar and beat on high until light and airy, about 5 minutes.

Add 6 eggs, beating well after each addition. Add 2 tsp pure vanilla.

Then add 3 c all purpose flour and 1 tsp salt and beat just until flour is incorporated.

Pour in pan and bake at 325 for about 1 1/4 hours, until cake is golden and a toothpick inserted into the cake comes out clean. Cool cake on rack for 20 minutes, then remove cake from pan and cool completely.

I also made the strawberry coulis that Smitten Kitchen offered on her website.







1 comment:

Elizabeth said...

Suhhh-weeet! Literally and figuratively! K has a blog! Make sure you're using "really good vanilla" ... as Ina would say. ;) Kisses.