There is so much you can do to take this dessert from plain to elegant. It’s a great ingredient for a trifle when layered with pudding, fresh fruit or berries and whipped cream. Or just top a slice of pound cake with fresh strawberries and whipped cream.
In its simplest form, I like to just butter a slice of pound cake and pop it into my toaster oven. It’s good for breakfast or as an anytime snack.
My daughter’s favorite pound cake is one made by our friend, Joan Ross. I agree with her, it is one of the best pound cakes I have tasted. Joan got the recipe for her Cream Cheese Pound Cake from a lady who taught a cake decorating class in Augusta, Ga., and it quickly became one of her favorites. A notation in her cookbook says, “I wish I knew how many of these pound cakes I have made.”
Joan’s pound cake has a crusty outside and a smooth and delicious crumb. I make a similar cream cheese pound cake, but I add miniature chocolate chips to mine. These little chocolate “freckles” give this tasty version eye appeal.
There is a new cream cheese product on the market that’s so good my great-grandson, Mitchell, will eat it right out of the carton. It is called “Indulgence” and it comes in milk chocolate, dark chocolate and, my favorite, white chocolate. I am curious as to how these cream cheese flavors would work in this pound cake recipe. I haven’t tried it yet, but you can be sure I probably will before long.
If you’re a fan of red velvet cake, you might like the recipe for Red Velvet Pound Cake. Be sure to have a carton of the white chocolate Indulgence close at hand. It will certainly enhance an already delicious dessert.
CREAM CHEESE POUND CAKE
8 ounces cream cheese, room temperature
3 sticks (1 1⁄2 cups) butter, room temperature
3 cups sugar
6 extra large or jumbo eggs
2 teaspoons vanilla extract
3 cups all purpose-flour
1/2 teaspoon baking powder
Cream the cheese and butter together. Add sugar and mix until creamy. Add eggs, beating in one at a time. Add vanilla. Add flour and baking powder. Mix well. Bake in a greased tube pan for 1 1/2 hours at 325 F.
RED VELVET POUND CAKE
3/4 cup butter
3/4 cup shortening
2 1/2 cups sugar
1 teaspoon vanilla extract
1 ounce red food coloring
3 cups all-purpose flour
1 tablespoon cocoa
1/4 teaspoon cocoa
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 cup chopped pecans
Preheat oven to 350 F. Grease and lightly flour a tube or Bundt pan. Cream together the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and food coloring. Beat until blended. Combine flour, cocoa and salt. Stir to mix. Add to batter alternately with the buttermilk. Combine baking soda and vinegar. Add to the batter and mix well. Stir in pecans. Pour into pan and bake 1 hour 10 minutes or until a toothpick comes out clean when inserted into center of cake. Allow to cool in pan for about 10 minutes. Turn out onto cake plate.
Email Prudence Hilburn at firstname.lastname@example.org