Friday, January 27, 2012

Cream Cheese Pound Cake

This is probably the best cream cheese pound cake.  Period.  It's creamy and cream cheesy, dense, moist, buttery, and cream cheesy.  I had to put cream cheesy in there twice because the cake has a full pound of cream cheese in it.

It came from the Faith Presbyterian Church cookbook, Recipes and Remembrances.  The recipe is from the kitchen of Mrs. Martha McKay, long-time member of the Presbyterian church, Ladies' Variety Club, and styling Southern women everywhere.  She's the epitome of class, coaching the Junior Miss contestants on manners and propriety.  Don't quote me on it, but I'd swear she was a debutante in her youth.
I made this ingredients-smiley-face just for y'all
'cause having you here is better than sliced bread.

 She's the best small-talk-maker I know, her ease of dismissing a conversation as simple as looking down and away. She's a retired teacher but substitutes quite often.  I understand the youngsters groan to see her walk in the classroom, an expected easy day of loafing in class effectively rearranged into productive school work by her very presence.  

I compared her recipe with a dozen others this afternoon and the only thing really different is the amount of cream cheese.  The ingredients show eight eggs.  These are eight medium eggs that were a bit on the small size for medium.  When substituting medium for large eggs always add one more to the number -- two if they're small like these are.
I love the long loaf pan for this cake.

The cake itself is put together like almost any other pound cake.  The directions say to combine the cream cheese, butter, and sugar.  I like to mix the butter and cream cheese first.

 Did you remember to pan coat the loaf pan?  
Go to the Dollar Tree and purchase a multi-pack of these
cheap cheap economical brushes.  When they get yucky
after a couple of uses and washes, throw them away.  

Add sugar when butter and cream cheese are well mixed, creaming together until **snicker** well creamed together.  If you mix it until it's very light and fluffy something weird happens; there'll be a layer of butter going through the cake after it's baked.  That's not a BAD thing and I don't know exactly why it does this although I bet my nephew could, trained chef that he is.  I'm not professionally trained -- I'm learned!

Alternate adding two eggs to the butter/cream cheese/sugar mixture with the flour.  I try to do it in three additions.  It doesn't always work that way, sometimes the flour blops out or three eggs glop in at once.  It's not rocket science:  alternate the two so there are no big clumps of one or the other in the batter.

Add the vanilla last.
:o(  Almost out of Mexican vanilla...

Pour/spoon into prepared pan.
This is a lot of cake batter, making one very large loaf pan full or
one very large tube cake, or two medium loaf pans.
And that's my batter on the spatula.  nnnnomz...

It goes into a cold oven that's now been set to 250 F.

Find something to do for a while, like two and a half to three hours.
I like to blog, listen to whatever I feel like on Pandora,
lurk on FB, and have something good in the
Waterford (never save the good stuff for a perfect day - 
every day is perfect).

Ding!  Give it the toothpick test when it gets to smelling too delicious to stand.  It's done!  Cool five minutes before turning out.

Did it turn out perfect?  Nope.  The top crust cracked and some of it broke.  I could google it and tell you every single thing done that made this happen.  But I don't have to.  This cake is delicious (not just this cake but this recipe).  Unless you absolutely burn it up, it will be moist, with continuing moistness until it's completely consumed.  It keeps well, covered, on the counter and it freezes better than any other cake made here.  If you've not made a cream cheese pound cake - well - tomorrow's Friday;  it's as good as any reason I know to make one.

The ingredients and instructions per the cook book are:

16 ounces cream cheese
  2 sticks butter
  1 stick margarine (I used three sticks butter -  I can't tell that it makes a lot of difference)
  3 cups sugar
  3 cups plain flour (cake flour makes a slightly less dense cake)
  1/4 teaspoon salt
  6 large eggs
  1 teaspoon vanilla

Set out overnight the cream cheese, butter, margarine, and eggs.  Cream together the cheese, butter, margarine and sugar.  Alternate adding the 2 eggs and 1 cup of sifted flour with salt added until all mixed.  Add vanilla.  Put in sprayed and floured bundt pan.  Bake for 2 1/2 hours at 250 F.  Start in cold oven.  Makes a large cake.

And there you have it and there I did!!!

Y'all enjoy.

1 comment:

  1. Oh, brother! I could eat half this cake at one time. I have Aunt Bea's cream cheese pound cake recipe. Oh, brother!