Cream Cheese Pound Cake
Best served with OakGlenn Red Muscadine wine.
- 2 ¾ cups sugar
- 1 ½ cups butter, softened
- 1 ½ teaspoons vanilla
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 – 8 oz. package cream cheese, softened
- 2 tablespoons milk
Heat oven to 350 degrees.
Generously spray a 12-cup fluted tube pan with flour no-stick cooking spray. Combine sugar and butter in large bowl; beat until light and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. Mix in the cream cheese and milk; beat till all incorporated.
Sift flour, baking powder and salt in medium bowl and add slowly to butter, sugar mixture.
Pour batter in prepared pan. Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Cool 15 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.
Serve slices with OakGlenn White Port drizzled over and topped with cream cheese icing. Sprinkle with sifted powdered sugar blended with powdered cherry jello for color; can be topped with whipped cream as an alternative.
Cream Cheese Icing
In medium mixing bowl, combine 2 cups powdered sugar, 4 tablespoons cream cheese softened, 1 teaspoon vanilla and 2 tablespoons milk. Thoroughly mix all ingredients till creamy. May have to add more milk till the right consistency. Serve over pound cake.