What are your plans for the weekend? Luke is having another ice skating lesson and nearly my whole family is coming to watch. I’m lucky to have a family that’s so supportive and excited for everything my kids get into.
And the new Lego movie is out so I’m sure we’ll find ourselves in the movie theater this weekend. Don’t you just love Will Arnett and Elizabeth Banks?
I just had to share this absolutely delicious pound cake recipe.
Don’t stop reading just because pound cake is usually dull and boring – this is neither. I made this cake over and over for brunch buffets when I was stilling doing my pastry chef thing and everyone raved about it.
I literally can not stop eating it.
The photos here are from one I baked this week and we’ve already devoured all but one piece. (My husband better get home fast and claim it because I’m licking my chops.)
Serves 16 people
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 lb unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 cups sugar
- 2 teaspoons vanilla extract
- 6 large eggs, at room temperature
- 3 cups powdered sugar
- 2 tablespoons white rum
- 2 tablespoons water
- Butter and flour a 12-cup tube pan or Bundt pan; set aside.
- Position oven rack in lower 1/3 of oven; preheat oven to 325°.
- In a bowl, sift the flour and baking powder together.
- Add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
- Beat in the vanilla.
- One at a time, beat in 4 of the eggs, beating until smooth after each addition.
- Decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
- Stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
- Beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
- Use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
- Bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
- Cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
- The glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
- Drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.
A few things to keep in mind with this cake: eggs, butter, cream cheese – room temperature. That’s important! Be sure to beat the cream cheese, butter and sugar for the full 5 minutes or the cake will come out unappealingly dense.
Also, be patient when trying to turn the cake out of its pan. It’s pretty heavy and will break if you force it, so be sure it’s nice and cool when you do this step.
Enjoy the cake and your weekend!