Catholic Recipe: Cream Cheese Pound Cake

INGREDIENTS

  • 12 ounces unsalted butter, softened
  • 1 (8-ounce) cream cheese, softened
  • 2 1/2 cups sugar
  • 6 large eggs, at room temperature
  • 3 cups cake flour, sifted
  • 1/2 teaspoon salt
  • 1 tablespoons vanilla
  • 1 1/2 Tablespoons Cognac or other liqueur flavoring

Details

Prep Time: N/A

Difficulty: •

Cost: $$$$

For Ages:n/a

Origin:

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One of our favorite recipes -- moist and delicious and so versatile. I add Cognac for flavoring, but Frangelico or other liqueur flavorings are all delicious options. A wonderful option for Easter Lamb Cake or First Communion or Baptism or Confirmation parties.

DIRECTIONS

Heat oven to 325 degrees. Grease and flour pans well. For the cakes for First Holy Communion, I used two 8 inch cake pans and the leftover batter enough to make a small loaf pan.

In a large bowl, cream together butter, cream cheese and sugar until smooth and fluffy.

Add eggs one at a time, beating well after each addition.

Add flour a little at a time, beating until smooth.

Add vanilla and Cognac and blend.

Pour batter into prepared pan and bake approximately 60 minutes, but I start checking the cake at 45 minutes. Top will be slightly brown and toothpick inserted near center of cake comes out clean.

This cake makes enough for a large bundt cake pan, or a lamb cake pan plus 2 small loaf pans, or 2 round 8" cake pans with an amount left over for a small loaf pan.

Recipe Source: Original Text (JGM) by Jennifer Gregory Miller, © Copyright 2003-2014 by Jennifer Gregory Miller