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(strawberry, maybe) swirl cream cheese pound cake

(1 rating)
Recipe by
Barbara Eaton
Watertown, NY

This cake, minus the swirl, was brought to work by a co-worker, (thank you Linda B) who is an excellent cook. It can be a diet buster, one bite and you are hooked. Also works great for wedding cakes if you use layer pans instead of a bundt or tube pan.

(1 rating)
yield 10 -12
prep time 15 Min
cook time 1 Hr 10 Min

Ingredients For (strawberry, maybe) swirl cream cheese pound cake

  • 1 1/2 c
    butter, softened (3 sticks)
  • 3 c
  • 8 oz
    cream cheese, softened
  • 6 lg
  • 3 c
    all purpose flour
  • 1 tsp
    almond extract
  • 1/2 tsp
    vanilla extract
  • 2/3 c
    glaze (optional) (strawberry, apricot, peach or your favorite
  • 1
    6" wooden skewer (or ice pick with sharp narrow point)

How To Make (strawberry, maybe) swirl cream cheese pound cake

  • 1
    Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
  • 2
    Gradually add sugar, beating at medium speed until light and fluffy.
  • 3
    Add cream cheese, beating until creamy
  • 4
    Add eggs, 1 at a time, beating just until blended after each addition
  • 5
    Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
  • 6
    Stir in almond and vanilla extracts.
  • 7
    Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
  • 8
    IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
  • 9
    Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
  • 10
    Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
  • 11
    NOte: This was tested using Marzetti Glaze for Strawberries.

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