Poundcake by cowgirl

[rottiedogs]

Poundcake
Submitted by cowgirl on October 09, 2002 at 9:32 pm

DESCRIPTION
Poundcake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
The very best Poundcake

Several versions of this are going around the internet, I found mine on sugarcrafts message board, from Dorothy. I modified it slightly to make it a little lighter, but well, if poundcake, then poundcake, if you’re going diet rather have an apple…
I love this, it’s so versatile, you can add so many flavors, it keeps well (one week) and is really moist.

1 cup butter
2-1/4 cups sugar (up to 2-1/2)
3 cups cake flour (or 8 oz. AP flour + 2 oz. starch (I use wheat but corn should work)
1 tsp. baking powder
1 tsp. vanilla
8 oz. Cream cheese
6 eggs (if very large use 5)

Cream cream cheese, butter and sugar for 5 minutes. In the meantime grease bundt-pan really well and dust with flour (or make it shortcut and use cooking spray which we don’t have in Germany…). Heat oven to 325°.
To butter/cream cheese mix add eggs, two at a time, but be sure to beat 5 minutes more.
Add vanilla or other extracts sometime during this process.
Mix flour and baking powder, add to creamed mixture and beat until smooth, on low!
Pour batter into pan, bake 1-1/2 hours.
Place pan on rack and let cake cool in pan for 20-30 minutes, be sure to wait that long or cake will fall apart. Remove cake from pan, let cool on rack.
Flavor is best if you wait one day before slicing.

Variations:
à add some cocoa powder to one half of the batter to make marble cake
à add juice and zest of 4 limes
à use orange extract in the marble version
à add grated chocolate or mini chips
à for holiday cake add candied cherries in green, red and yellow
à add raisins, craisins, dried cherries

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