Amandas Cheese Pound Cake Recipes

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

AMANDA'S CHEESE POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Prepare your pan (s) by spreading every nook and cranny with soft butter. Then sprinkle flour all over. Shake out the loose flour. Let sit a couple of minutes and then spray the pan with Pam.
• 2. Cream butter, cream cheese and sugar together until fluffy.
• 3. Add eggs one at a time.
• 4. Add vanilla, butter flavoring and salt. Then add the flour slowly. ( I always sift my flour before measuring it. Loosely fill a measuring cup with flour then take a knife and level the flour in the cup.) Beat slowly while incorporating the flour into the butter/sugar mixture. Then beat on medium until you mix it all in.
• 5. Pour into a Bundt pan or Tube pan. Can use two loaf pans. I used a 12 cup Bundt pan and a extra small loaf pan. Cake does not rise a whole lot.
• 6. Bake for about hour to an hour and a half. Mine took only an hour. It will depend on your oven.
• 7. After your cake is done let sit on the counter for about 10 to 12 minutes. Then flip over onto a wire cake rack. Let cake sit for another 12 minutes upside down. Cake should come out nice and clean.
• 8. Now melt about 1/2 stick of butter and baste the whole cake with the butter. Let sink in and then sprinkle powder sugar all over. This is great alone or you can add strawberries etc. Don't forget the whipped cream!

AMANDA'S CHEESE POUND CAKE

Steps:

• Preheat oven to 300°F.
• Cream butter, cream cheese and sugar together.
• Add eggs one at a time.
• Add vanilla and then flour slowly.
• Pour into a bundt pan or Tube pan.
• Bake for 1 1/2 hours.
• IMPORTANT: Do not try and rush by cooking faster in a hotter oven.

OLD-FASHIONED CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside. (*See Notes)
• Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.
• Add the eggs one at a time and beat until each egg is throughly mixed before adding the next egg.
• Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
• Pour the batter into the prepared pan and fill to 2/3 full. Bake for 1 hour and10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when it is done.

CHEESE CAKE

Steps:

• Dissolve Jello in 1 cup boiling water and set aside. Cream cheese with sugar until smooth. Whip evaporated milk; add cheese mixture; stir in Jello. Pour into Graham crust in 9x13 pan. Chill overnight.
• CRUST: 2 cups Graham Cracker crumbs, add 1 stick melted margarine and 1 t. vanilla. Mix well. Press in 9x13 pan.
• OPTIONAL: Bake the crust about 5 minutes in 350 degree oven.

BANANA POUND CAKE WITH CARAMEL CREAM CHEESE GLAZE

Steps:

• Heat oven to 325 degrees.
• In a mixing bowl, stir together the 3 cups of flour, ground cinnamon and salt. Sift into another bowl and set aside.
• Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about five minutes. If using a hand mixer, it might take an extra minute or so. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
• Beat in the eggs one at a time just until combined. Once you beat in all the eggs, add about ½ cup of the flour mixture into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk.
• On medium-high speed, beat the batter for five minutes with a stand mixer or about six to eight minutes using a hand mixer. The batter will be thick and fluffy. Stir in the mashed bananas.
• Grease and flour a 12-cup bundt pan, including the middle. The flour makes a big difference in keeping the finished cake from sticking, so don't skip this step. It helps to cover the pan with plastic wrap after flouring and give it a good shake to make sure it's well-coated. Pour in the batter and smooth on top.
• Bake for 30 minutes. Loosely tent the top of the bundt pan with foil to prevent excessive browning. Continue to bake until a long skewer comes out clean, about 50 more minutes. Make sure you insert the skewer all the way to the bottom of the pan to check for doneness. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling. Drizzle with cream cheese glaze once cool. See below for directions.
• Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with homemade caramel or your favorite ice cream, such as this Baileys ice cream or butterscotch ice cream with candied pecans. Enjoy!
• Beat together the cream cheese, caramel and vanilla extract until light and fluffy.
• Add about ½ cup powdered sugar. Beat until combined. Add another ½ cup powdered and beat again. Repeat until all the powdered sugar is incorporated. If necessary, scrape the edge of the bowl from time to time.
• Add the milk and beat until it becomes a drizzling consistency. Pour all over the cooled cake. Enjoy!