Cream Cheese Pound Cake...Tweaked a bit

[BettyR]

Julia-Rose...

Hope you enjoy it. The bottom chocolate part tastes like a rich brownie, I'm thinking about doing a whole one of just the chocolate.

 

[CCFarms9559]

I made this pound cake last Sunday afternoon after you posted this. It was great! Been meaning to tell you that all week..

 

[chickendiva25]

I'm going to have to suggest some of these recipes to my mother someday soon, they look delicious!

 

[KenK]

My wife made this recipe yesterday for my birthday cake. My brother made peach ice cream to go with it. One of the best pound cakes I've ever had.

She actually made another one earlier in the day using her grandmothers recipe, that she said had always been good before. It fell so flat she refused to let company see it so I requested this recipe.

For the first cake she used King Arthur all-purpose flour that I use for bread baking. The failure of the first cake had to have either been the flour or she messed up somewhere measuring which I kind of doubt. Ran to the store and got White Lily flour for the second try.

So, Betty, what kind of flour are you using for bread and for cakes?

 

[BettyR]

Quote:
Glad it turned out and you enjoyed it....BTY....Happy Birthday!!!

I use Walmart brand flour in everything I bake because it's the cheapest flour I can find and it' really good flour. I just add a little vital wheat gluten to the flour for that extra little boost when I'm making bread. I live in a very rural area and the closest grocery store to me is the Walmart in a neighboring town and they don't carry bread flour but they do carry vital wheat gluten. The closest large chain grocery store where they might carry bread flour is a 1-1/2 hour drive and I just don't want fancy flour that bad.

 

[BettyR]

Quote:
So glad you enjoyed it, I've got several pound cake recipes and this is my favorite.

 

[peeplessinNC]

I agree with Betty about a-p flour vs. bread flour. I've been making bread for 30-some years and mostly use unbleached all-purpose flour found in almost any grocery store. I think it is the Pillsbury brand. I have bought bread flour now and then, but stopped doing that a number of years ago because I just couldn't see that it made any difference in my results. So now I keep a-p flour, whole wheat and self-rising on hand all the time to cover any baking I want to do, yeast breads, pound cake, quick breads, biscuits, muffins, scones, cookies, etc.

 

[Chick named Lola]

Quote:
Ohhhh I'm so jealous! I just love to bake but my hubby has the self control of some kind of alien from outer space. He likes sweets but rarely eats any. Everything goes to waste! I can only eat so much by myself. I miss my 80 year old neighbors, I used to give them 1/2 of everything I baked. It worked perfect!

Good advice on the flour!

 

[peeplessinNC]

Years ago when my boys were still at home, I baked sweets on a regular rotation, but now most of my baking is during the spring and summer when I bake for a weekly farmers' market. I take about a dozen loaves of homemade bread, rolls, muffins, quick breads, pound cake, and anything else that strikes my fancy to the Saturday morning market. If I'm lucky I can sell out early and leave by 10AM or so and go home and take a nap!

 

[Chick named Lola]

I started to drool at the pictures on this thread! MMMMMMmmmm! I can't wait to try these recipe's! Thank you for sharing!