You know a recipe is sure to be perfect when it contains what appears to be a pound of butter as its ingredients. Yes, in their way, each ingredient is important, butter is what makes the mouth water and the world go ’round.’ I mean, who doesn’t like a cake that’s all about creamy, lick your lips butter first and foremost. I ‘m going to be the first to raise my hand and say, I do.
Now, the name “pound cake” comes from the original recipes, which contained one pound of each of its ingredients: sugar, flour, butter, and eggs. This made it easy to memorize the recipe in the days when a lot of people couldn’t learn. Imagine a cake of four pounds of ingredients making a luxurious dessert.
The company made the cake large enough to feed the whole city, and it did so on several occasions. As time went on, recette proportions were adjusted to make a smaller, lighter cake. But let’s not kid ourselves, we’ve kept it big enough that even if you’ve got to share, there’s always some leftover for binges late at night.
Ingredients:
1 (8 oz) package cream cheese
1 1/2 cups butter
3 cups white sugar
(6) eggs
3 cups all-purpose flour
1 tsp vanilla extract
Directions:
1. Preheat oven at about 325 degrees F (160 degrees C) and fill a 10-inch tube pan with flour.
2. Cream butter, and cream cheese in a big bowl, until smooth. Gradually add sugar, and beat until fluffy.
3. Beat two eggs at a time, and beat well with each addition. Stir in the flour and blend in. Add the vanilla extract.
4. Pour into a pan of 10 “tubes. Bake at about 325 degrees F (160 degrees C) for an hour and 20 minutes. Check for an hour if it’s done cooking, a toothpick inserted in the cake ‘s center must come out clean.
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