CREAM CHEESE POUND CAKE
Recipe from "The Southern Living Cookbook" by Susan Carlisle Payne, Editor Makes 1, 10-inch tube pan - Serves 20 INGREDIENTS 1/2 cup chopped pecans, lightly toasted (chop, lightly toast and measure) 3 cups sifted cake flour (sift flour onto a piece of waxed paper and then spoon into measuring cup and level to rim) 1/2 teaspoon salt 1 cup butter, softened 8 ounces cream cheese, softened (I like to use Philadelphia Brand Cream Cheese) 1 1/2 teaspoons vanilla extract 2 1/2 cups sugar 6 large eggs 1 cup chopped pecans, toasted (chop, toast and measure) INSTRUCTIONS 1. Position a rack in the lower third of the oven and preheat it to 325 degrees F. 2. Grease and flour a 10-inch (3-quart) tube pan, knocking out excess, and sprinkle 1/2 cup pecans, evenly over the bottom. Set aside. 3. In the bowl of a stand mixer, beat together the butter, cream cheese and vanilla fitted with a paddle attachment on low until soft. Add the sugar slowly at the side of the bowl, and increase the mixer speed to medium. Beat until light in color and texture and fluffy, about 2 minutes, 4. With the mixer on low, add the eggs, one at a time, beating 20 seconds after each addition before adding the next. With the mixer on low, add the eggs, one at a time, beating 20 seconds after each addition before adding the next. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated. 5. With the mixer on low, add the cake and salt mixture, slowly, but in a steady stream at the side of the bowl. Stop the mixer and scrape the side and bottom of the bowl when necessary. After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula. Then, let the mixer run for 1 minute on LOW. Remove the bowl from the mixer. Add the 1 cup pecans and fold ino the batter, incorporating fully. Make sure the flour in also mixed in fully. 6. Scrape batter into prepared pan. Bake in a preheated oven for 80-90 mins or until the top feels firm and gives slightly when touched. If you insert a long, thin wooden skewer in the middle and remove, it should have a few moist crumbs attached, but not batter. The cake should be lightly browned all over and will smell done. 7. Remove the pan to a wire cake rack, let cool for about 15 minutes, and unmold to a wire rack to finish cooling. --You will find as you look back upon your life that the moments when you have really lived are the moments when you have done things in a spirit of love. -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
