Delicious! Springy, moist, wonderful with crusty top
Ingredients
3 sticks or 1 1/2 cups of butter softened
8 oz. cream cheese softened
6 eggs room temperature
3 cups sugar
3 cups cake flour
1 1/2 Tbs. vanilla extract
Mix the following in a medium bowl and set aside
1/2 cup dry powdered milk
2 Tbs. sugar
1 1/2 tsp. salt
Instructions
Preheat oven to 325 degrees
Grease and flour tube pan or 2 loaf pans
In a medium bowl cake flour the 2 Tbs. sugar and salt whisking to mix thoroughly. Set aside.
Using mixer beat butter and cream cheese until smooth and fluffy. Add the 3 cups of sugar slowly beating thoroughly. Add eggs one at a time beating each in before adding another. Add the flour mixture a little at a time and beating thoroughly between additions until you have mixed it all in. Add vanilla mix.
Put into pan (s) tap pan onto counter to remove air bubbles.
Bake 60-85 minutes or until toothpick or cake tester inserted into center of the cake comes out clean.
Cool 12 minutes
Remove and cool on wire racks until cooled completely.
This cake will be delicious if wrapped in plastic wrap or wax paper and aluminum foil for up to 3 days. You can freeze pound cake up to 3 months for best taste for a spur of the moment desert that is good at any time.
I like this cake. It has a certain tender bounce to it's taste. I know that probably makes no sense but that is how I will describe it. Do not over bake it, watch closely to check for doneness. This was an experiment that was eaten up within minutes by the guests.
Delicious!
Delicious!
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