Thursday, November 19, 2009
You Have NO IDEA
When I was in college I would go home for Thanksgiving break. Every Thanksgiving night after my own families festivities were over, I would head to Stephanie's house for leftover mashed potatoes and dessert. It became a tradition and her family was always so welcoming to me. Her mom, the beautiful Mrs Accongio, gave me pointers on being a cool blond and taught me to shimmy..... (I'm still working on getting the cool blond act right however. )
There was always this FANTASTIC pound cake. I've spent years remembering that cake. We recently starting talking about it again and Stephanie asked her mom for the recipe.
Just today this recipe made it to my in-box. It completely made my day and I am thrilled to share it with you. I am not kidding you folks, this is the best cake EVER. It's dense, it's velvety, it's buttery. Seriously, it's a good thing I'm not diabetic because I would probably put myself into a coma with this cake. My goodness, look at the ingredients!! A POUND of combined butter and Margarine, 6 Eggs and Cream Cheese.....
I am SOOOOOO making this for Thanksgiving this year!
Best Pound Cake Ever
3 C. Softasilk Cake flour ( must use a cake flour for this recipe- all purpose will not work)
6 eggs at room temperature
3 C. sugar
1 8oz. package of cream cheese softened at room temp
1/2 pound of butter softened at room temp
1/2 pound of margarine softened at room temp
1 tsp. salt
1 tsp. vanilla
1 tsp grated lemon rind (optional- can also use orange rind) be sure not to get the bitter white membrane
1. Cream well: sugar, cream cheese, butter and margarine, salt, vanilla, and optional lemon rind.
2. Gradually add 3 C flour. One cup at a time and gently mix after each addition
3. Add 6 eggs 1 at a time mix after each egg.
Put batter into WELL greased (buttered) Bundt pan
DO NOT preheat oven! Bake at 300degrees for 1 1/2 to 2 hours. until golden brown
(usually about 2 hours)
I usually make This Pumpkin Pie for Thanksgiving. It's simply the perfect classic pumpkin pie with exactly the right amount and blend of spices. I love this pie and look forward to it every year. Alas, I am saving myself for my rekindled love with Pound Cake.