Here is the recipe:
3 sticks butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
6 large eggs, room temperature
3 cups cake flour
2 tsp. vanilla
1/2 tsp, almond extract (optional)
The mixing instructions are very important, and must be followed exactly. When Aunt Julie gave me the recipe (from her neighbor), it had no directions. I have read several cream cheese pound cake recipes and tried various ways of mixing this cake. This is the way I have found that the cake turns out the best.
Cream together butter and cream cheese (they MUST be room temperature). Add sugar, and beat well. Add the vanilla and almond if using. Next add one egg, and then a little bit of the flour. Repeat this until the eggs and flour are all mixed in. End with the last bit of the flour. This makes a lot of batter, and I use my big Kitchen Aid mixer.
Grease and flour a large bundt pan with smooth sides. I think it may be called an angel food cake pan. This cake will not fit into a fluted regular sized pound cake pan. I use crisco to grease the pan--just put some on a folded up paper towel and coat the entire cake pan. Sprinkle the pan with flour, shaking around to coat the pan.
Pour the batter into the pan.
Place pan in an unheated oven. This is important. Do not preheat the oven. Put the cake in the oven and turn it on to 300 degrees. Bake the cake for 1 hour and 30 minutes, and then check by inserting a butter knife into the center. If it is still gooey, cook for 5-10 minutes longer. In my oven the cake will cook completely in 1 hour, 30 minutes.
Let the cake cool in the pan for a few minutes, and then turn out onto a wire rack to cool.
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