does any one have a recipe for creme cheese pound cake?
thanks in advance

Frances Watson wrote:
> does any one have a recipe for creme cheese pound cake?

I found several recipes by putting ["pound cake"+"cream cheese"] into
Google. But why do you want to mess with the dense, rich original
classic? -aem

Frances Watson wrote:

> does any one have a recipe for creme cheese pound cake?
> thanks in advance

Ooops....upon proofing this post i realize i have made a mistake, the
request is for cream cheese POUND cake, my mistake, i did not register
the "POUND" on my first reading and desire to post the folowing.

The following is good enough that i thought to go ahead and send it
along rather than keeping it in a file now that i have transcribed it.

I do have a chocolat pound cake recipe that calls for 1 cup of
chocolate, i wonder if 1 cup of cream cheese could be substituted?

---------------Here you go, this is a favourite and i make it 5 - 6
times a year.

A couple of notes about the recipe. As written the cake is poured into
a "French lining pastry" shell baked in a brioche mould. A thin
pre-cooked shell for the cake to be poured into and baked. This is not
necessary (though very attractive) and the cake can be made in a cake
pan with a removable bottom, the better to remove the cake from the pan,
it is rather delicate.

Also the recipe refers to 'removing the peas' and this is in reference
to the pasty lining, when it is baked it is filed with dried peas or
other bean to help hold its shape while it cooks.

Baked cheesecake in pastry
-------------------------------

1 recipe French lining pastry

sugar

1. cup milk

2. 8 ounce packages cream cheese

1/4 cup all purpose flour

1/2 tsp. salt

2 tsp. grated lemon rind

3 egg yolks

1/4 cup melted butter

3 egg whites, stiffly beaten

PRepare the French lining pastry, adding 2 tbs. of sugar. Roll out
paper thin on a lightly floured surface and line a well greased brioche
pan. Bake at 400 degrees for 20 minutes, then remove the peas filling
the case, and reduce the temperature to 375 degrees, bake for 10 minutes
longer or until golden brown.


Scald the milk and cool to lukewarm. Beat the cream cheese in a large
mixing bowl until light and fluffy, then beat in the flour, salt, and
lemon rind. Add egg yolks, one at a time, beating well after each
addition. Beat in 3/4 cup sugar. Add butter and milk and blend well.
Fold in egg whites. Pour into pastry shell. Bake in a preheated 300
degree oven for 1 hour or until filling is set/ Coo on a wire rack for
10 minutes, then loosen crust carefully and remove from pan. Chill well
before serving, makes about 6 - 8 servings.

Let me know if any of this is unclear or you have any questions about
it.
---
JL

aem wrote:
> Frances Watson wrote:
>
>>does any one have a recipe for creme cheese pound cake?
>
>
> I found several recipes by putting ["pound cake"+"cream cheese"] into
> Google. But why do you want to mess with the dense, rich original
> classic? -aem
>


When my FIL died a few months ago, at the lunch the Methodist church had
afer the funeral, they had all all kinds of cakes and pies and jello
desserts. I saw a few slices of pound cake and immediately recognized
it as a plain ol' butter pound cake. No chocolate or coconut cream or
cream cheese or icing or anything else like that to mess it up. I
claimed a slice of it before I even got my plate -- it was not quite as
good as the ones just like it that my Mom used to make when we had fresh
lard (instead of butter), but it was darn close. As good as could be
made with butter instead of fresh lard. (Alas, lard from a grocery
store doesn't taste right)

Don't mess up a good pound cake by putting cream cheese in it. Save the
cream cheese for making a cheese cake or frosting a carrot cake or
something.

Best regards,
Bob

"Frances Watson" > wrote in message
ink.net...

> does any one have a recipe for creme cheese
> pound cake?

I'm very fond of this one, from the Southern Heritage series of cookbooks.
The recipe follows, as written. I use all butter and usually use
all-purpose flour, just subtracting a few tablespoons to compensate for the
extra weight. Oh yes, and I use a Bundt pan to bake it; I'm short a 10"
tube pan at the moment.

Cream Cheese Pound Cake
1 cup margarine, softened
1/2 cup butter, softened (do not substitute)
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla extract

Combine first 3 ingredients; beat well with a heavy-duty mixer. Gradually
add sugar; beat until light and fluffy (about 5 minutes). Add eggs, one at
a time; beat well after each addition. Add flour to creamed mixture; beat
well. Stir in vanilla.

Pour batter into a well-greased 10-inch tube pan. Bake at 325F for 1 hour
and 30 minutes or until cake tests done. Cool in pan 10 minutes; remove
from pan, and cool completely.

We love the origianl pound cake recipe but I also find a sour cream
pound cake wonderful. Especially with warmed mixed berries spilling
over the top.

I finally found one this one was easy tastes good the second day
Cream 2 sticks butter with 1 stick of butter. Add 1 (8 ounce) package of
cream cheese and 3 cups of sugar. Continue to cream mixture. Add 6 eggs, one
at a time. Sift 2 teaspoons baking powder and 3 cups of flour and a pinch of
salt. Add to creamed mixture. Add 1 teaspoon vanilla. Flour and grease Bundt
pan. Bake at 300 degrees for 1 hour and 15 minutes. This is one of the best
pound cakes I have ever eaten.




"Frances Watson" > wrote in message
ink.net...
> does any one have a recipe for creme cheese pound cake?
> thanks in advance
>
>

Frances Watson wrote:
> I finally found one this one was easy tastes good the second day
> Cream 2 sticks butter with 1 stick of butter. Add 1 (8 ounce) package of
> cream cheese and 3 cups of sugar. Continue to cream mixture. Add 6 eggs, one
> at a time. Sift 2 teaspoons baking powder and 3 cups of flour and a pinch of
> salt. Add to creamed mixture. Add 1 teaspoon vanilla. Flour and grease Bundt
> pan. Bake at 300 degrees for 1 hour and 15 minutes. This is one of the best
> pound cakes I have ever eaten.
>
>
>
Are you sure about the first line of the directions? "Cream 2 sticks
butter with 1 stick of butter."

It sounds delicious but I don't think I'm gonna want to cream my butter
with my butter.

I'd like to try this....please check it for me ASAP!

http://www.cooks.com/rec/doc/0,196,1...234202,00.html
JO'S CREAM CHEESE POUND CAKE

Cream 2 sticks butter with 1 stick of butter. Add 1 (8 ounce) package
of cream cheese and 3 cups of sugar. Continue to cream mixture. Add 6 eggs,
one at a time. Sift 2 teaspoons baking powder and 3 cups of flour and a
pinch of salt. Add to creamed mixture. Add 1 teaspoon vanilla. Flour and
grease Bundt pan. Bake at 300 degrees for 1 hour and 15 minutes. This is one
of the best pound cakes I have ever eaten

another one
CREAM CHEESE POUND CAKE

3 sticks butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
Dash of salt
1 tsp. vanilla
6 eggs
3 c. flour, sifted

Cream butter, cream cheese and sugar until light and fluffy. Add salt
and vanilla, beat well. Add eggs, one at a time. Beat well after each
addition. Stir in flour. Spoon mixture into greased and floured 10 inch tube
pan. Bake at 325 degrees about 1 hour and 15 minutes.
NOTE: Can make chocolate pound cake by sifting 1/2 cup cocoa with
flour.


http://www.cooks.com/rec/doc/0,186,1...247204,00.html


"Jude" > wrote in message
oups.com...
> Frances Watson wrote:
>> I finally found one this one was easy tastes good the second day
>> Cream 2 sticks butter with 1 stick of butter. Add 1 (8 ounce) package of
>> cream cheese and 3 cups of sugar. Continue to cream mixture. Add 6 eggs,
>> one
>> at a time. Sift 2 teaspoons baking powder and 3 cups of flour and a pinch
>> of
>> salt. Add to creamed mixture. Add 1 teaspoon vanilla. Flour and grease
>> Bundt
>> pan. Bake at 300 degrees for 1 hour and 15 minutes. This is one of the
>> best
>> pound cakes I have ever eaten.
>>
>>
>>
> Are you sure about the first line of the directions? "Cream 2 sticks
> butter with 1 stick of butter."
>
> It sounds delicious but I don't think I'm gonna want to cream my butter
> with my butter.
>
> I'd like to try this....please check it for me ASAP!
>