Bjs Cream Cheese Pound Cake Recipes

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

EASY CREAM CHEESE POUND CAKE RECIPE

Steps:

• Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
• Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
• Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
• Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
• Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
• Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

VANILLA CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
• Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
• Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

CREAM CHEESE POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.
• Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

MARTHA'S CREAM-CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.
• Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.
• Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

AUNT PAULA'S CREAM CHEESE POUND CAKE

Steps:

• Instructions for cake:
• Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
• Instructions for Bananas with Chocolate Sauce:
• In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
• Assembly:
• Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.

BETTY'S CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a bundt or tube pan.
• Mix all ingredients, except powdered sugar on low for 1 minute.
• Beat on high 2 more minutes until thickened and smooth.
• Pour into prepared pan.
• Bake 38-43 minutes until toothpick in center comes out clean.
• Cool 15 minutes.
• Then turn upside down on a wire rack and remove from pan.
• Cool completely.
• Sift powdered sugar over the top if desired.