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Cream Cheese Pound Cake

21 Jan

This is Mariya’s favorite pound cake recipe and I have to admit it is the best pound cake I have ever had.  I came across it in Southern Livings Desserts Nov 1991 cook booklet.  This a recipe I make several times a year.  This is the only pound cake recipe I make as it is that good.  I also like to make it at Christmas to bring into the office and when I tell my co-workers I brought my pound cake in, well it’s over at that point.  This is a nice dense and rich pound cake.  The batter is enough that I can do a small loaf size that usually has Mariya’s name on it.  Sometimes I also add coconut, vanilla and almond extracts to the batter or just stick to the vanilla, either way it’s good.  This cake also freezes well. 

Adapted from Southern Living

Cream Cheese Pound Cake

  • 1 1/2 cups butter, softened
  • 1 8 oz package cream cheese, softened
  • 2 1/2 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • dash of salt
  • 1 1/2 teaspoons vanilla extract (or i will do a teaspoon each of vanilla, coconut, lemon and almond extracts)

Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until cream.  Gradually add the sugar, beating 5-7 minutes.  Add eggs, 1 at a time beating until the yellow disappears.

Combine the flour and salt and add gradually to the butter mixture.  Beat at low speed just until blended.  Stir in the extract.  Pour into a greased and floured bundt pan.

Bake at 325F for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack for 10 minutes and remove from pan and continue to cool on the rack.

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Key Lime Angel Roll

12 Dec

Mariya and I hosted a cookie exchange the 1st Saturday of December.  It was our 3rd annual exchange.  The ladies who attend look forward to this and actually expect it.  We even had people that came from KY and FL to attend.  Everyone makes 6 dozen cookies and we usually have about 12 bakers participating so we get about 1/2 dozen of each cookie.  This was even more spectacular because we did have more people participating and the bakers are getting more adventuresome.  Everyone also brings an appetizer and I do sangria, apple cider and desserts.  This year I made a Key Lime Angel and made some french macarons with a raspberry/rose/mascarpone filling.  The macs were great however i think the mascarpone was too soft for the cookie and turned them into mush.  It was a shame because I made so many but the sangria was great!

It was a very festive event and everyone had a wonderful time.  It really brings the holiday cheer to everyone!

Recipe adapted from Classic Desserts Lemon Angel Roll

Key Lime Angel Roll

  • 1 (14 1.2 or 16 oz) package angel food cake mix
  • 1 14 ounce can sweetened condensed milk
  • 1/3 to 1/2 cup key lime juice
  • 4-6 drops green food color
  • 2 teaspoons grated lime zest
  • 1 4 ounce container non-dairy whipped topping, thawed

Preheat oven to 350F.  Line 15×10″ jelly roll pan with aluminum foil extending foil 1″ over the ends of pan.  Prepare cake mix as per package directions.  Spread batter evenly into prepared pan.  Bake 30 minutes or until top springs back when lightly touched.  Immediately turn onto towel sprinkled with confectioners sugar.

Peel off foil beginning at narrow end and roll up the cake in the towel jellyroll fashion.  Cool thoroughly.

Meanwhile in mixing bowl combine sweetened condensed milk, lime juice, lime zest and food coloring, mix well.  Fold in whipped topping.

Unroll cake.  Spread with 2/3 the lime filling; reroll. 

Place on serving plate, seam-side down and spread remaining filling over the top.  Chill thoroughly before serving.  Store in refrigerator.

Tres Leches Cake

3 Oct

I came across a similar recipe in the Southern Living magazine.  It was called coconut cake but I had added other ingredients to become my Tres Leches Cake.  I like to make this in the summer because it is so refreshing and I usually have to make it for my husbands birthday, and Cinco De Mayo or if a co-worker requests this cake I just have to oblige!   I bring in a lot of food to share with my co-workers or if we do snack day etc.  Since I like to experiment with different recipes and ingredients I usually come up with some odd combinations and Sarah always loves everything I do.  She always says I come up with strange things but it always tastes good!  She came to me last week and requested my tres leches cake as she loved it when I made it for Cinco De Mayo.  Who am I to refuse?  I love all the OMG, the “to die for” and recipe requests I get and this recipe was no exception.  BTW when you get to the middle is where you will find even more of the milk soaked cake!  You will need a plate and fork for this cake.

Tres Leches Cake

  • 1 box french vanilla cake mix
  • 1 can coconut milk
  • 1 can sweetened condensed milk
  • 1 smallest can evaporated milk
  • 1 8 oz container Cool Whip
  • 1 cup shredded coconut, optional

Make the cake mix as per box ingredients.  Bake in 13×9 sheet pan.  When cake is done remove from oven and poke holes in the cake down to the bottom.  I use the bottom of a wooden spoon to create the larger holes.

Mix the 3 milks together and immediately pour over cake.  Let sit til cake is room temperature.  Top with Cool Whip.  Keep in refrigerator overnight to let the cake soak up the milk.  If desired toast the shredded coconut in 350 oven til lightly browned about 10-15 minutes.

Since some of my family does not like the coconut I only spread over half the cake.