Cream Cheese Pound Cake II Popular Recipes

Friday, September 24, 2010

Cream Cheese Pound Cake II

"This recipe may be very wet and even while the cake is left within the oven a touch too lengthy, the cake stays moist at the internal. This pound cake freezes thoroughly also. Wrap it in foil and freeze for up to 6 months."

Ingredients :

1 (eight ounce) bundle cream cheese
1 1/four cups butter, softened
3 half of cups white sugar
7 egg yolks
2 teaspoons butter flavored extract
2 2/three cups all-cause flour
1/4 teaspoon salt
1/four teaspoon baking powder
7 egg whites

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 stages F (one hundred seventy five degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a massive bowl, cream butter, cream cheese, and sugar till light and fluffy. Beat in egg yolks one after the other. Beat inside the butter flavoring. Beat in the flour aggregate.
In a huge glass or metal mixing bowl, beat egg whites till stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in last whites till no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
Bake at 350 levels F (a hundred seventy five levels C) for approximately 1 hour, or till a toothpick comes out easy.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook it flippantly, and make smooth-up simpler.

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