Cream Cheese Pound Cake

I am sitting here surrounded by boxes again. As crazy as this will sound, I am packing up from living in a time share. There are bags of food covering the counter. I have  tonight’s dinner, Chicken Alfredo, going on the stove, and all three kids seem a bit apprehensive today as they don’t completely understand what is going on. They know we are moving into our home tomorrow but I am still getting questions like, “How long will we stay there?” This recipe is reminding me that I get to unpack all of my cookware, my spices, my DEEP FREEZER! This weekend will be like Christmas for me.

You must know that the first thing that will get unpacked is the kitchen. Everything else can wait, but I need my kitchen unpacked first.

Y’all think of me when you are exploring with these recipes this week. We will need all the prayer we can get as we try to move in with 3 kids under foot. We won’t have any sitters to help watch them so this should be interesting.

I was going to whip together the Fritatta & Coffee post, but time is slipping away from me. I promise it will come but maybe not for a week or so. Without further delay, here is Galit’s dessert!

Galit’s Cream Cheese Pound Cake

Pre-heat oven to 300 degrees.

1 ½ cups of butter softened (at room temp)
8 oz. package of cream cheese
3 cups sugar
6 eggs
1 ½ teaspoon vanilla
3 cups flour
1/8 teaspoon salt

Grease and flour a bundt pan.
In a medium sized bowl, cream butter and cream cheese using the medium speed of your mixer.
Slowly add your sugar. Add one egg at a time, making sure it is completely blended in before adding the next egg. Add vanilla.

In a separate bowl combine salt and flour.
Slowly add flour mixture to cheese/butter mixture while on medium speed of mixer.
Pour your batter into the bundt pan. Place your water in a pan and then in the oven rack below the cake batter. This will help keep the cake moist while it bakes.Galit likes to put it in before turning on the oven so that the moisture is already in the oven before she puts the cake in. Bake for 90 minutes or more, or until toothpick comes out clean.

Let stand for 10 minutes, then place cake on a dish and allow to cool.
Decorate with powdered sugar and mixed berries.

Thinking back about this cake, you could dice it up into small pieces and have it with some chocolate fondu! Maybe add some nuts to the chocolate fondu. I bet it would taste so good with that.

Advertisements

3 thoughts on “Cream Cheese Pound Cake

  1. Pingback: Pork chops that taste like French toast « MommyTime

  2. Pingback: Cream Cheese Pound Cake « MommyTime

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s