Perfect Party Pound Cake

    Ho! Ho! Ho! It’s a very early (but not the last) of the Christmas gifts from my kitchen. I’ve been browsing and furiously browsing through websites to help prepare for our annual Christmas feast. Needless to say, I’m feeling the Christmas spirit already and that’s why I’m generously sharing this amazing-oh-so-good-will-knock-your-socks-off pound cake. Believe me when I tell you that is the stuff dreams are made of. The best part about this – it will make a gigantic amount. Its perfect for any kind of holiday party with its perfect, dreamy crumb and plenty of it to go around. Oh, stay tuned for some more holiday desserts. I’m a girl obsessed.

    Like Annie says, do not leave out the almond extract if you can. It uplifts the other flavors and that’s why this cake has an unmistakable uniqueness to it. The batter too, is quite thick so don’t be afraid. If you see it curdling, throw in a tablespoon of flour to stop it but don’t panic because it doesn’t really affect the outcome here. The cream cheese makes all the difference and it uses just one 8 ounce packet so it isn’t very high maintenance. Of course, if it makes a large amount it needs a large amount of ingredients too but I thought it was effort well spent even though my jars look a little empty now. I also made some strawberry coulis but didn’t like it all that much – mostly because it got in the way of this heavenly cake for me but you should try it if you’re into fruit. You could use a Bundt pan, 2 large loaf tins or simply use a 10″ cake pan like I did.

    Perfect Party Pound Cake
    Adapted from: Annies Eats
    Yields: 1 Bundt cake or 2 big loaves or a 10″ cake

    360g/3 cups all purpose flour
    600g/3 cups castor sugar
    341g/ 1 1/4 cups butter
    226g/1 packet of Philadelphia Cream Cheese
    6 eggs, at room temperature
    1 1/2 tsp pure vanilla extract
    1/2 tsp almond extract (If you don’t have almond extract, then just leave it out)
  1. Pre-heat the oven to 325 F/175 C and grease (and line if required) your choice of a cake tin.
  2. In a large bowl or in a bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese for a few minutes on medium speed till smooth. 
  3. Add the sugar and beat for at least 3 – 5 minutes on high speed till the batter is light and airy.
  4. Add the eggs, one by one, scraping down after each addition. Add the extract(s) with the last addition of the egg.
  5. Add the flour and beat till just incorporated. Don’t overbeat the batter.
  6. Pour into waiting cake tin and bake for 60 – 75 minutes till cake tester comes out clean. Monitor the cake carefully after 60 minutes.
  7. This cake tastes divine warm. Serve with ice-cream, strawberry coulis or this caramel sauce

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