Cream Cheese Pound Cake

16 Servings
eggs
American
sweet buttery delicious Easter Christmas Thanksgiving eggs American

3 cups ar
1 lb. unsalted ter
8 oz. am cheese
6 large s
3 1/4 cups cake ur sifted
2 tablespoons extract of your choice

IMPORTANT NOTE: The butter, cream cheese and eggs should all be at room temperature BEFORE you start this recipe. If you know you are going to be baking this recipe, lay all these out on the counter the night before so they will be ready first thing in the morning. Also, it is very important to prep your ingredients BEFORE you start. I measure everything out and have it on the counter so when I start the mixer, everything is handy and ready to go. Go ahead and crack all 6 eggs into a bowl and try really hard not to bust the yolks. It is important to add these eggs one at a time and it's easier to do that if the yolks are intact. You can add the extract to the bowl of eggs. Go ahead and measure out the flour, sift it and have it ready. You can add nuts to this recipe at the end by folding them into the batter with a spatula but remember to add about 15 to 30 minutes to the baking time. Preheat your oven to 300 degrees and make sure the rack is in the right place. You'll need to look in your oven and find the middle rack, then go down one. This way, when you put that bundt pan in there, it is actually going to be in the middle of the oven because it is quite a bit taller than a regular cake pan. Go ahead and get your pan ready by spraying it well with a non-stick cooking spray. For this recipe I prefer the kind that has flour in it but you can use which ever one you have on hand. Cream the butter, cream cheese and sugar together using a stand mixer that has been fitted with the paddle attachment. I have found this is easier with a stand mixer but you can use a good hand held. The batter is very stiff so a hand held can be a bit hard to use for this and it takes about 7 minutes on the highest setting to get this creamed perfectly. You will know it is creamed well when the texture becomes light and fluffy and the color changes to a very pale yellow. Also, it will more than double in volume. Now turn the mixer off and scrape down the sides and bottom of the bowl with a rubber spatula. Turn the mixer back on to the medium setting and add the eggs, one at a time, until well blended. If you add more than one egg at a time, it can break down the batter that you've worked so hard to cream so this is a very important step. Once the eggs have blended well, turn the mixer off and scrape down the bowl again then turn the mixer on to the lowest setting. Gradually add the flour, about 1/4 cup at a time, and allow it to blend a little before adding more. Once all of the flour has been added, turn off the mixer and pour the batter into the prepared pan and bake for 75 minutes. At this point you'll want to check to see if it is done but it will probably need to bake for another 15 minutes or so, especially if you added nuts to the mix. You can add about 1/4 cup of crushed nuts to the prepared pan before you add the batter and it will look really pretty when you flip it out of the pan. Once the cake is done, allow it to cool for at least 15 before removing it from the pan. We like to eat a piece while it's hot but you can let it cool on a rack before serving.


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