I miss my friend Rebecca, and all of my friends and family that are far away. But baking is one way to bring them closer. When I make my mother’s banana bread, I think of my mother. And awhile back Rebecca shared with me her wonderful, rich cream cheese pound cake. It has now become a family favorite. I think of her every time I make it. It is really delicious — a perfect birthday cake, afternoon tea cake, holiday cake, or cake just for no reason.
Enjoy! (Thank you Rebecca)
Rich Cream Cheese Pound Cake
3⁄4 cup butter (at room temperature)
6 ounces cream cheese (at room temperature)
1 1⁄2 cups sugar
1 teaspoon vanilla 4 eggs (at room temperature)
1 3⁄4 cups flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
Powdered Sugar (optional, to sprinkle on top if you want to)
Pre-heat oven -325
Using electric mixer, beat butter and cream cheese until creamy
Gradually add sugar, beating on medium speed for 4-5 minutes
Add vanilla and eggs, one at a time, beating for 1 minute after each addition
In separate bowl, combine flour, baking powder and salt
Gradually add flour mixture to cream cheese mixture – beat at low just until blended
Pour batter into greased 10” Bundt pan and bake for 55 minutes (actually, I often use a loaf pan — that works too)
Cool 10 minutes in pan
Remove from pan and cool on rack
Sprinkle powdered sugar on top
Serves 10-12 people







