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Vanilla Pound Cake


Here's a delicious cake recipe to make during this year's Holiday Season. The sugar topping sends this cake right over the top! Serve with freshly whipped cream and fresh berries. (The pictured Bundt cake pan is called Vaulted Cathedral.)

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
6 tablespoons cream cheese, softened
1 1/2 cups sugar
5 eggs, room temperature
3 tablespoons milk
2 teaspoons Princess Flavoring

2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon water

Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking powder and salt. In a large mixing bowl, cream butter, cream cheese, and sugar until well combined. Add eggs, one at a time, beating well after each. Add milk and Princess Flavoring and continue beating on high for 2-3 minutes. Gradually add flour mixture to creamed mixture, beating just to combine. Pour and scrape into a lightly greased 10-cup Bundt pan. Bake cake for 45-50 minutes until toothpick inserted into center comes out clean. 

To make topping, combine sugar, vanilla, and water to make a syrup. After 10 minutes, remove cake from pan onto a wire rack. Brush topping over warm cake. Allow to cool before serving. Serves 12-14.
Click here for a printable version of this recipe.

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