jkath
Hospitality Queen
2 days ago, I was in the mood for a poundcake, so I ended up mixing a couple of recipes together and the results were very good - a nice textured heavy cake with a great flavor, imo.
TNT Poundcake
Oil a 10-cup bundt pan & set aside. (I used canola)
Preheat oven to 300 degrees f.
(Get your eggs out, so they won't be too cold)
3 sticks butter, room temp
1 pkg cream cheese (8oz. box)
2¼ c. sugar
1 vanilla bean, split lengthwise
2 tsp. vanilla extract
6 eggs
3 c. AP flour
1 tsp. baking powder
½ tsp. salt
Mix butter & cream cheese in mixer till blended. Add sugar, and blend. Then set on a med-high speed and let this mixture cream for 7-8 minutes. (Scrape down sides when needed)
Add vanilla bean scrapings & vanilla extract. Blend. Add eggs, one at a time, blending after each.
Sift remaining ingredients together, and add to mixture, 1/3 at a time, beating well after each addition.
Spoon mixture into a bundt pan. Make sure to hit the pan on the counter a few times, to make sure there's no air pockets, and so all the batter is even.
Bake for around 90 minutes, till top is golden and a toothpick comes out clean when the cake is tested. Place on rack for 10 minutes, then flip over cake to plate.
I served ours with freshly whipped cream and blackberries the first night, and lemon curd with blueberries the second night. Both were tasty
TNT Poundcake
Oil a 10-cup bundt pan & set aside. (I used canola)
Preheat oven to 300 degrees f.
(Get your eggs out, so they won't be too cold)
3 sticks butter, room temp
1 pkg cream cheese (8oz. box)
2¼ c. sugar
1 vanilla bean, split lengthwise
2 tsp. vanilla extract
6 eggs
3 c. AP flour
1 tsp. baking powder
½ tsp. salt
Mix butter & cream cheese in mixer till blended. Add sugar, and blend. Then set on a med-high speed and let this mixture cream for 7-8 minutes. (Scrape down sides when needed)
Add vanilla bean scrapings & vanilla extract. Blend. Add eggs, one at a time, blending after each.
Sift remaining ingredients together, and add to mixture, 1/3 at a time, beating well after each addition.
Spoon mixture into a bundt pan. Make sure to hit the pan on the counter a few times, to make sure there's no air pockets, and so all the batter is even.
Bake for around 90 minutes, till top is golden and a toothpick comes out clean when the cake is tested. Place on rack for 10 minutes, then flip over cake to plate.
I served ours with freshly whipped cream and blackberries the first night, and lemon curd with blueberries the second night. Both were tasty
Thanks Miss Jkath!!
