Pittsburgh, PA
October 19, 2018
    News           Sports           Lifestyle           Classifieds           About Us
The Dining Guide
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Kitchen Mailbox: Cream cheese pound cake a delectable revelation

Monday, November 19, 2001

Correction/Clarification: (Published Nov. 20, 2001) In Kitchen Mailbox in yesterday's section, the baking temperatures for the Cream Cheese Pound Cakes were left out. The pound cake made with cake flour should be baked at 325 degrees; the pound cake with all-purpose flour should be baked at 300 degrees.

There's a lot to love about pound cake. They are not difficult to make, they're delicious and they travel well.


Years ago, these dense cakes were made up of 1 pound butter, 1 pound sugar and 1 pound eggs (hence the name), and a flavoring, usually vanilla or lemon. Through the years additions such as leavening agents (baking soda and baking powder) were added, as well as nuts, raisins and coconut. Today's recipe adds cream cheese to that list. Our question: What will the cream cheese do to the cake's buttery flavor? The answer: It made the cake even more delectable.

Pound cakes can be served with fresh berries or whipped cream. Be imaginative.

E. Barnes of Aliquippa requested a recipe for cream cheese pound cake. Here it is, from Thelma Pappert of McCandless, who clipped it from a 1988 Pittsburgh Press.

Cream Cheese Pound Cake

1 cup (2 sticks) margarine
1/2 cup (1 stick) butter
8-ounce package cream cheese
2 1/3 cups sugar
6 eggs
3 cups flour, stirred, then spooned lightly into measuring cup
1 teaspoon vanilla

Have all ingredients at room temperature. Cream margarine, butter and cream cheese. Add sugar and beat until fluffy. Add two of the eggs and beat well. Add flour and remaining eggs alternately, beating well after each addition. Stir in vanilla.

Pour batter into a greased and floured tube or bundt pan. Bake for 1 hour and 30 to 40 minutes, or until done. Allow cake to cool in pan for about 5 minutes. Remove cake from pan and place on rack to cool completely.

Eleanor Bamonte of Natrona Heights makes a similar cake that is not as dense as the first because she uses cake flour. Her recipe is the same with a few changes.

Cream Cheese Pound Cake

1 1/2 cups (3 sticks) all butter
8 ounces cream cheese
3 cups sugar
6 large eggs
3 cups cake flour, sifted
1 1/2 teaspoons vanilla

Follow the directions above but add the vanilla to the creamed mixture. Add eggs one at time and beat well. Then stir in all the flour.

Note: Because our oven bakes hot, our cakes were done in one hour and 10 minutes.


Laura Feavel of Castle Shannon would like a recipe for crab-stuffed portobello mushrooms and "any other recipe for portobello mushrooms."

E. Strang of Munhall wants a recipe for stuffed hot peppers.

Martha Prantil of Oakmont would like a recipe for Spice Gems.

Norman F. Sanfilippo of Baldwin Borough would like several recipes for trout.

A request from Sammie Green of Jamestown, N.Y.: "When I lived in the North Hills in the '80s, you published a wonderful chocolate chip cookie recipe called Joan Benet's Really Good Chocolate Chip Cookies. I have misplaced the recipe and hope you can find it."

Debbie W. of Sewickley writes: "Help! With the holidays approaching, my family and I would be at a loss without our crescent rolls. The recipe appeared in the paper around eight years ago. I remember it had lots of butter and was so good and fairly easy to make."

Adrienne Faery of Lockport, N.Y., is hoping one of our readers has a recipe for white chocolate pumpkin cheesecake. The cheesecake called for white chocolate chip morsels and a graham cracker crust. Adrienne believes she found this recipe in a Buffalo, N. Y., paper.


"During an Internet search, I came across your article and recipes for city chicken. Out here in Las Vegas, it's tough to find anyone who's ever heard of it, but growing up in Cleveland, Ohio, it was, and remains, one of my favorite dishes. FYI, several years ago I came across some notes in a cookbook that indicated the origin of the dish was in the 1920s or '30s when chicken was more expensive than many other meats and, consequently, this was used as a substitute for chicken -- how economic times have changed."

Bob Walsh
North Las Vegas, Nev.

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail toaburnett@post-gazette.com. Please include a name, neighborhood and a daytime phone number on all correspondence.

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections