blue sky

Home       Display       HandyHints

G F Friendly
Cream Cheese Pound Cake
Cream Cheese Pound Cake
a rich and heavy tea cake

  I was told that the name for this delight came from the practice of mixing up a pound of this and a pound of that. As you can see, my adaptation is a little different; but although I used half measures of the original recipe, the finished product still weighed well over 2 pounds, so the title is probably justified. How much those who eat it put on is anyone's guess because it's very more-ish.

375g margarine
250g Philadelphia cream cheese
1½ cups white sugar
3 x 70g eggs or equivalent
1½ cups plain flour
1 tsp vanilla essence

Before starting, leave the margarine and cream cheese out for a while to soften. Once it has, in a large bowl cream together the margarine, cream cheese and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition to mix and reduce curdling; and include the vanilla during this stage.. Stir in the flour, again a bit at a time, ensuring the mixture stays creamy with no lumps.

I used a 9 inch (23cm) square cake tin, but my cake was too thin for my liking; so I imagine that an 8 inch (20cm) round tin would be better. You might even want to try it in a standard loaf tin. Whichever you use, line it with baking paper, pour in the mixture and paddle it well into the corners.

Bake on 150°C fan forced (160°C conventional) for 1 hour. Test with a skewer to ensure it is cooked right through, especially in the middle.

Should freeze OK, if there's any left!

Click this Click for PDF file image to view or print recipe.

A Season of Happiness - helping you towards a better lifestyle

Money Fruit Food on plate Spyglass pink sky ereader Popcorn stories for children and cookie

   Top of page

About     Contact

copyright © 2011-2020  All Rights Reserved