Worth a try, but not my personal favorite. Kev and I both prefer a lighter pound cake. This one literally weighs a pound. It is very dense and should not be consumed after a very large dinner. Seriously.
It was really tasty with strawberries and a chocolate ganache, though. Of course, anything would be good with strawberries and a chocolate ganache…
Here’s the recipe: http://allrecipes.com/Recipe/Cream-Cheese-Pound-Cake-III/Detail.aspx
Not a lot of different ingredients, but huge amounts of the ones used. This is the first time I have ever used 6 eggs in a dessert! The unique aspect of the recipe is its use of cream cheese. It really does make a difference in the denseness of the cake. Anyway, here’s how it’s done:
If you have one, pull out your kitchenaid mixer now. Otherwise get the hurkinest (so a word) bowl you own and an equally hurky (okay, that might be pushing it) mixing spoon. Dump in 3 sticks of softened unsalted butter and an 8 oz. package of cream cheese. Mix it until they are creamy. Then add 3 cups of white sugar and the 6 eggs (2 at a time) and mix well. Add 3 cups of all-purpose flour and 1 tsp vanilla and mix even better.
The recipe says to pour it into a tube pan. I’d say more like “spread”. The batter is really thick so I really had to squish it into my bundt pan and even after trying my darndest to get it all even one side ended up with more batter than the other so my cake was lopsided. 😦 Anyway, after you get the stuff in the pan put it in a preheated 325 degree oven for 1 hour. Check it to see if it’s done. If not, stick in there for another 10-20 minutes.
Drizzle chocolate ganache (1 cup boiling heavy cream poured over 8 oz. choc. chips) over it and serve with strawberries or raspberries, or just sprinkle on some powdered sugar and enjoy!
That’s it! Easy as pie. Or pound cake.
P.S. Maine trip blog on its way…stay tuned.