Cream Cheese Pound Cake II Best Family Recipes

Tuesday, October 29, 2013

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Cream Cheese Pound Cake II

"This recipe may be very wet or even whilst the cake is left inside the oven a little too lengthy, the cake remains wet at the interior. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months."

Ingredients :

1 (eight ounce) package deal cream cheese
1 1/4 cups butter, softened
three half cups white sugar
7 egg yolks
2 teaspoons butter flavored extract
2 2/3 cups all-reason 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 levels F (a hundred seventy five tiers C). Grease and flour a 10 inch Bundt pan. Sift collectively the flour, baking powder and salt. Set apart.
In a massive bowl, cream butter, cream cheese, and sugar till light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat within the flour mixture.
In a big glass or metal blending bowl, beat egg whites till stiff peaks shape. Fold 1/three of the whites into the batter, then quick fold in closing whites until no streaks continue to be. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
Bake at 350 stages F (175 stages C) for about 1 hour, or until a toothpick comes out smooth.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it calmly, and make clean-up simpler.

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