Indulgent as it is, every cook needs this basic cake recipe in their files. Full of moist, vanilla flavor, it’s a great base for lots of other desserts or you can serve it straight up with some whipped cream and strawberries.
My chickens are laying 10 eggs a day, almost every day without fail. Now I know there are those of you out there with many, many more chickens than that, but 10 eggs a day is like drowning. Like swimming in eggs. It’s way too many even with awesome recipes like bacon and green onion quiche or baked ham and egg cups on hand to use them up. I’ve started peddling them away to friends. Like a crazy lady on a street corner with my plastic grocery sacks stacked with cartons handing them out to anyone who will take them. I even started to give a dozen to the man who came to repair the chip in my car’s windshield last week.
Then I thought that would be weird.
That’s where a good pound cake comes in. I won’t lie–it’s not good for you–but baby it is good. Sometimes I get a little disappointed that pound cakes aren’t any more moist than they are. I wish they were really, really soft. But we can’t have it all I guess. This recipe is classic. Not crumbly and not dry. Just firm. You can add an extra boost of flavor by adding a few slices of strawberries or other fresh fruit–even some thinned, warmed fruit preserves would be really nice.
P.S. If you are counting calories, close your eyes now.
Cream Cheese Pound Cake
- Preheat the oven to 350 degrees.
- Beat butter, cream cheese and shortening with a mixer until well blended.
- Add sugar slowly and beat 4 minutes on high.
- Add eggs one at a time, mixing well after each addition.
- Combine the flour, baking soda and salt in a medium bowl and then add to the cream cheese/sugar mixture and mix well.
- Stir in the vanilla by hand.
- Grease and flour a 10-inch bundt or tube pan.
- Pour the mix evenly into the pan and bake one hour until a toothpick comes out clean.
- Cool 10 minutes on a wire rack before turning out to cool.