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Aunt Rose's Pound Cake

This cake was featured in the April 2000 issue of Gourmet magazine. The editors noted, "Though the following method of combining ingredients may seem strange, this recipe yields one of the best pound cakes we've ever tasted." It is also unusual in that it incorporates cream cheese, which lends a mellow tang.

2 1/3 cups self-rising flour
2 sticks (1 cup) unsalted butter, room temperature
8-ounce brick cream cheese, room temperature
2 cups sugar
2 teaspoons pure vanilla extract
6 large eggs

Preheat oven to 350 degrees and set oven rack at upper middle level.

Butter and flour a 10-inch (3-quart) bundt pan, gently knocking out excess flour.

Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour and vanilla extract and beat on low speed just until combined (batter will appear dry and crumbly).

Add eggs, 1 at a time, beating well after each addition.

Pour batter into pan, smoothing top. Bake in middle of oven until golden and a toothpick comes out clean, about 50 minutes. Cool cake in pan on rack 15 minutes, then invert onto a rack and cool completely. Serves 20.

Thursday, April 12, 2001



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