Decadent Marble Cream Cheese Pound Cake Recipes

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.

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.

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.

CREAM-CHEESE POUND CAKES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

DECADENT MARBLE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10 inch tube pan and lightly dust with flour.
• Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of hot water. Set aside.
• With an electric mixer, cream the butter, cream cheese and vanilla until smooth.
• Add sugar beat until light and fluffy, approximately 5 minutes.
• Add the eggs two at a time.
• Gradually incorporate the flour mixture on low speed.
• Pour half of the batter into the prepared pan.
• Stir the chocolate into the remaining batter and then pour into the plan.
• With a metal spatula or knife, swirl the two batters to create a marbled effect.
• Bake, 60-75 minutes, or until cakes tests done. Cover with foil halfway through the baking.
• Let stand for 15 minutes.
• Turn out the cake onto a wire rack to unmold.
• To serve, sift together grated chocolate and confectioners' sugar. Dust on top of cake.

MOIST CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

RICH DECADENT POUND CAKE

Steps:

• Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside.
• Make sure butter and eggs are at room temperature, with butter very soft (but not melted).
• Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly.
• Add eggs one at a time, beating for 2 full minutes after each egg is added.
• Slowly add flour and mix just until blended. Add vanilla and salt.
• Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean.
• Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.