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 H-E-B
Recipes
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24 servings Prep Time: 35 minutes Cook Time: 60 to 90 minutes |
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recipe categories / desserts / cakes and cupcakes  Holiday Cream Cheese Pound Cake Courtesy of ilovecheese.com American Dairy Association Ingredients: 1/4 package (2 ounces) cream cheese, softened 1 cup powdered sugar 1 to 2 teaspoons lemon juice or milk 1 1/2 packages (12 ounces) cream cheese, softened 16 tablespoons (2 sticks) unsalted butter, softened 3 cups granulated sugar, divided 6 eggs, separated 3 cups cake flour 1/4 teaspoon salt 1 teaspoon vanilla 1 cup coarsely chopped glaceed mixed fruit (i.e., cherries and pineapple) 2/3 cup chopped toasted pecans Directions: For Pound Cake: 1. Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla. 2. Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. 3. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. 4. Pour batter into greased and floured 12-cup fluted cake pan. 5. Bake at 325 degrees until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely. For Cream Cheese Glaze: 1. Beat cream cheese, sugar and enough lemon juice to make glaze consistency. To assemble: 1. Drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. 2. Refrigerate cake. 3. Let stand at room temperature 1 to 1-1/2 hours before serving. |
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