Recipe 16

Name:

Recipe name and category: Cream Cheese Pound Cake

No. of servings: 10

Preparation time: est. 20 minutes plus oven time

Recipe ingredients and directions:

2/3 cup Butter

8 oz Cream cheese

1-1/2 tsp Vanilla extract

1-1/2 tsp Baking powder

1-1/2 cup Sugar

4 Eggs

2-1/4 cup Flour

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan or large bundt pan; set aside. Sift flour with baking powder; set aside. Mix butter with sugar. Add cream cheese and beat until very light and fluffy. Beat in eggs one at a time, beating one minute after each addition. Blend in vanilla extract. Add sifted dry ingredients all at once, mix only to blend. Turn batter into prepared pan and bake on middle shelf of oven 50-60 minutes, or until wooden pick inserted comes out clean. Cool in pan 5-10 minutes, turn cake out onto rack and finish cooling.

Note: do not substitute reduced-fat spreads in place of butter as their high water content often yields less satisfactory results.

Recipe source: Faun Hosey is the pastry chef at Reedville Catering. Faun’s son Chris Butler is a graduate of GIMS class of 2003.

Recipe anecdote: The first director of Reedville Catering won a blue ribbon at the Washington County Fair with this recipe. Reedville serves this cake with sweetened fresh strawberries and whipped cream.