Conference turris::cooks

HELP! I've been using a recipe for cream cheese pound cake for 5 years
or so and now I can't find it.  I got it from a newspaper in New Mexico
so I don't have a way of retrieving a copy...

Has anyone got a cream cheese pound cake recipe???  Chocolate would
be nice but if I get the basic recipe I can improvise.

     	Thank you muchly...

     			D

    I make this in the food processer and it serves about 8 - 10 people.
    
    Use a 10" spring form pan.
    CRUST
    ____
    
    2 1/2 c crushed graham crackers
    1/4   c sugar
    1 stick of butter
    
    Melt butter and add with sugar to the graham crackers.  Mix well
    and line the pan with mixture. Refrigerate until needed.
    
    BATTER
    ______
    
    5 large packs of cream cheese
    5 eggs (2 use only the yolks)
    1 T. flour
    1/4 tsp. vanilla
    3 T lemon juice ( fresh)
    1 T lemon rind
    1/4 c HEAVY CREAM
    
    TOPPING
    ______
    1/2 C. sour cream
    
    
    Add to the processor 3 pks of softened cream cheese, blending and
    scraping the bottom. Add three eggs, vanilla, lemon juice and the
    rind and the flour,  continue to mix - stop - and scrape processor.  
    
    Add the egg yolks one at a time the remaining pks of cream cheese
    and the HEAVY CREAM ,blend well.
    
    Preheat oven to 500 degrees (yes thats right)
    Pour into prepared pan and Bake for 10 minutes EXACTLY!!!!
    
    Immediatly lower the oven to 250 and bake for 1 hour.  Watch your
    oven, each is different  but mine does it in one hour and its great.
    Try not to open the oven so you will avoid cracking the top.
    
    Remove when done and spread the sour cream on top.
    
    Let cool and refrigerate. Top with whatever your desire.
    
    Good Eating!!!!!
                                                            

	I haven't tried this one yet, but these books never fail:

	Makes a 10" cake:

	1/2 lb	cream cheese
	3/4 lb	softened butter
	3 cu	sugar
		salt
	1.5 tsp	vanilla extract
	6	eggs
	3 cu	sifted flour
	
	Cream the cream cheese, butter, and sugar together until light 
	and fluffy.  Add a pinch of salt and the vanilla extract and beat
	the mixture well.  Add the eggs, one at a time, beating thoroughly
	after each addition.  Stir in the flour.

	Pur the batter into a buttered and floured cake pan and bake the
	cake in a preheated 325F oven for 1.5 hours, until the cake begins
	to shrink from the sides of the pan.  Cool the cake in the pan for
	5 minutes before turning it out onto a wire rack.

	I use a small glass with a flat bottom and stright sides.  I dump 
	the crumbs evenly over the bottom of the pan.  Then, starting from 
	the middle, working to the edge in a spiral pattern, I tap the 
	crumbs into place.  When I get to the edge, I just roll the glass
	aorund the edge, forming the sides.  Presto!  A crust, and clean 
	hands, too!

						     
							- JP

    Does anyone have any recipes using springform pans that are *not*
    cheesecake? Or is this sacrilege? I love cheesecake, but my thighs
    don't!  BTW - there is an incredible cheesecake recipe in the chocolate
    Notes file - Chocolate Almond Amaretto, or White Chocolate with
    hazelnuts and frangelica - I don't know how to do the "KP7 to add"
    bit - but maybe that's a good thing, eh??

    Does anyone have any recipes using springform pans that are *not*
    cheesecake?

Well, your thighs won't like you any better, but I submitted a Chocolate
Truffle Cake recipe to the CHOCOLATE notes.  This is one fine chocolate
fix...and easy to make.  It uses a springform pan, too.

My humble thanks to the pound cake submitter, I really needed that
recipe!!

     			D

Dian - 
    
Here's a recipe I tried this weekend.  Might be just the thing
if you're looking for a slightly smaller pound cake than the
one entered a few replies back.   Believe me, its title is
accurate!  I can imagine it would be great in the summer
topped with fresh strawberries... 
    
    
-mrs o 
    
    
    
    From _Cheese_Cookery_ (an HP book) 
    by Doris McFerran Townsend 
    
    
    1 (8 oz.) pkg. cream cheese, 
       room temperature
    3/4 cup butter or margarine,
       room temperature
    1 1/2 cups granulated sugar
    4 eggs
    2 cups sifted cake flour
    1 1/4 teaspoons baking powder
    1 teaspoon ground mace
    Powdered sugar, if desired
    
    
    Preheat oven to 325 F (165 C).  Butter and flour a 9"x5"
    loaf pan; set aside.  Blend cream cheese, butter or
    margarine, and granulated sugar in a large bowl with
    electric mixer on medium speed.  On low speed, beat in
    eggs until blended.  Sift cake flour, baking powder, and
    mace into a small bowl.  Gradually beat flour mixture into
    cheese mixture until smooth.  Pour into prepared pan.
    Bake 1 hour 20 minutes in preheated oven until golden
    brown and surface springs back when gently touched. Cool
    on a rack 5 minutes.  Remove from pan.  Cool to room
    temperature on rack.  Sprinkle with powdered sugar if
    desired.  Makes 12-14 servings. 
    
    
    
    Variations
    
    Omit mace if desired.  Add 1 1/2 teaspoons vanilla
    extract, 1 teaspoon lemon extract, or 1/2 teaspoon
    almond extract.  "
    
    

My experience this weekend:  I used 2 1/4 teaspoons vanilla (I
always increase the vanilla by 50%).  I needed to bake the cake
1 hour 50 minutes, even though my oven thermometer helps me
keep an accurate oven temp. 
    

    

    I need HELP from the person who put in the first pound cake recipe.
    What size pan do you use?  I used 2 loaf pans and overcooked the
    cake severely.
    
    Help!
    
    P.S.  I cut off the burnt part, froze the rest and will use it
     in trifle next weekend. 
                    

As we wander off the subject again....how about that trifle recipe?
the only ones I''ve seen require something called "jelly" that is
not what we in America call jelly.  If you have an "americanized"
version, I'd enjoy it.

	re .10

	I've never made it, just transcribed it.  I had the same question
	as the book only said 10 in. pan.  By process of elimination, they
	did not mean loaf (that was listed as l x w).  So it's either 
	round or square.  If I can figure it out from more reading, I'll 
	post it.

	re .11

	I've always made trifle with apricot preserves.  No large pieces
	of fruit and definitely not a jelly (american style).  However,
	heating a jelly will dissolve it enough to gain the spreadabilty.

						     
							- JP

	Ok I checked, and the pan is 10" round (by process of 
	elimination).

	And the December Gourmet had an article on English Trifle,
	nost of which used seedless rasberry jam, and one using 
	orange marmalade.

						     
							- JP

    
    What is a springform pan?

	It's a round pan made with a circular flat bottom and the sides
	have a latching mechanism that allows you to open the sides up
	just enough to remove the cake.  Without pans like this, most 
	cheesecakes would be served with a scoop, instead of in wedges.
	

						     
							- JP

     			COGNAC POUND CAKE

SUPPLIES NEEDED:

     10 inch tube pan, 4 inches high or equivalent capacity pan
     325 degree F. pre-heated oven

INGREDIENTS:

     1 pound butter, softened
     2 and 1/2 cups sugar
     10 eggs
     3 and 1/2 cups sifted cake flour
     1 teaspoon baking powder
     1/2 teaspoon salt (MANDATORY for leavening!!!)
     1/2 to 1 teaspoon mace
     1/2 to 1 teaspoon nutmeg
     1 cup raisins
     2 cups chopped pecans
     6 tablespoons cognac (you can use dark rum, bourbon, scotch)
     1 to 2 teaspoons vanilla extract

Grease and flour the cake pan of choice.  Cream the butter and sugar
together with an electric mixer until light and fluffy.  Beat in the
eggs, one by one, beating well after each addition.  Set aside.

Sift the flour, measure 3 and 1/2 cups of the sifted flour.  Sift
the flour again with the baking powder, salt, mace, and nutmeg.
(I used 1 teaspoon each of the dry spices).  

In another bowl, toss a handful of the sifted dry ingredients over
the raisins and nuts, coating them thoroughly.

Beat the cognac and vanilla (I used 2 teaspoons) at low speed into
the butter and eggs.  Add half the flour, and the raisins and nuts.
Combine well (I mixed by hand from here) and then add the rest of
the flour.

Turn the batter into the prepared pan, and level the top with a
spatula.

Bake the cake on the lowest rack of the oven approx. 1 and 1/2 hours
until a cake tester inserted in the center comes out clean.  Remove
cool 15 minutes, remove from pan and cool completely.

Wrap and store in cool place for 24 hours before eating.  IF you
really want a treat:

     	Rinse triple layer of cheesecloth in water and squeeze
     	dry.  Dip in cognac and wrap the cake in the soaked
     	cheesecloth.  SEAL this whole thing in foil or a tin and store
     	at room temperature for at least 3 days...then eat it.

You may glaze this with a glaze made of powdered sugar and cognac
before you serve it, but my friends suggest it is fine plain.

    My mother in law makes this in a big beautiful cut-glass bowl.
    It makes any holiday truly special!!!
    
    
    
    1 to 1 1/2 frozen pound cakes
    3 small containers Cool Whip
    2 env. Dream Whip
    1 c. milk
    1 small box chocolate pudding mix (not instant)
    1/3 c. Kahlua (coffee liqueur)
    1/3 c. orange juice
    1 (6 oz.) pkg. chocolate bits
    
        Cut cake into cubes. Mix dry pudding, dry Dream Whip and milk
    in mixer until thick and fluffy (takes quite a while). Mix orange
    juice and Kahlua. Put a third of the cake cubes into a large bowl;
    sprinkle with 1/3 of the Kahlua mixture. Add 1/3 of the chocolate
    pudding mixture. Sprinkle with 1/3 of the chocolate bits. Top with
    one container of Cool Whip. Repeat two more times. Garnish with
    maraschino cherries and pecans. Chill.
    

    
    1 box yellow cake mix
    1 - 3oz. box Jello instant pistachio pudding
    4 eggs
    1/2 cup plain yogurt
    1/2 cup oil
    3/4 cup Midori
    1/2 tsp coconut flavoring
    
    Mix all and beat 4 minutes at medium speed.  Pour into well greased
    Bundt pan.  Bake @350 for 50-55 minutes.  Cool about 15 minutes
    in pan, then turn out onto cooling rack.
    
                              Midori Glaze
    2 cups powdered sugar
    1/2 cup Midori
    1/2 cup cream cheese
    2 tbs butter
    1/2 tsp coconut flavoring
    
    Mix and beat at high speed until smooth and spreadable.
    Glaze while cake is slightly warm.
    
    
    
    Tammy Ditman
    

Presumably the 9 eggs weigh a pound...

--PSW

                      OLD FASIONED POUND CAKE
    
    1 CUP BUTTER
    3 1/2 CUPS SUGAR
    10 EGGS
    4 CUPS FLOUR
    1 T. VANILLA
    
    ADD BUTTER  AND SUGAR WHIP TOGETHER ADD EGGS ONE AT A TIME,
    ADD FLOUR AND VANILLA
    COOK 300 FOR 2 hr untillzz
    

    There is a restaurant chain in Rhode Island called Gregg's.  They make
    delicious deserts, probably the best in RI.  Anyway, every month they
    have a "desert of the month".  One month, I think this past August,
    they had Lemon Poppyseed Pound Cake.  It had a lemon glaze frosting. 
    It was heavonly!!
    
    I looked at note 5 which led me to poppyseed recipes, lemon poppyseed
    recipes, pound cakes, etc., but no Lemon Poppyseed Pound Cake.  Does
    anyone know of a recipe?  
    
    Thanks.
    
    dave

Even though the author's instructions are a bit wordy, (she tries to tell you
EVERYTHING she can think of to make your cake come out perfect), this is really
easy to make.  It is delicious served warm with a scoop of ice cream on top.


Lemon Poppyseed Pound Cake (from The Cake Bible)
--------------------------

3 TBS milk
3 large eggs
1 1/2 tsp. vanilla
1 1/2 cups sifted cake flour
3/4 cup sugar
3/4 tsp. baking powder
1/4 tsp. salt
13 TBS unsalted butter (softened)
1 TBS loosely packed grated lemon zest
3 TBS poppy seeds

Lemon Syrup ingredients:

1/4 cup + 2 TBS sugar
1/4 cup freshly squeezed lemon juice

Preheat oven to 350 degrees.  Grease and flour one 8" x 4" loaf pan or any
6-cup loaf or fluted tube pan.

In a medium bowl lightly combine the milk, eggs, and vanilla.

In a large mixing bowl combine the dry ingredients (including lemon zest and
poppy seeds) and mix on low speed for 30 seconds to blend.  Add the butter and
half the egg mixture.  Mix on low speed until the dry ingredients are moistened.
Increase to medium speed (high speed if using a hand mixer) and beat for 1
minute to aerate and develop the cake's structure.

Scrape down the sides.  Gradually add the remaining egg mixture in 2 batches,
beating for 20 seconds after each addition to incorporate the ingredients and
strengthen the structure.  Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula.
The batter will be almost 1/2 inch from the top of the 4-cup loaf pan.  Bake
55-65 minutes (35-45 minutes in a fluted tube pan) or until a wooden toothpick
inserted in the center comes out clean.  Cover loosely with buttered foil after
30 minutes to prevent overbrowning.  The cake should start to shrink from the
sides of the pan only after removal from the oven.

To get an attractive split down the middle of the crust, wait until the natural
split is about to develop (about 20 minutes) and then with a lightly greased
sharp knife or single-edged razor blade make a shallow mark about 6 inches long
down the middle of the cake.  This must be done quickly so that the oven door
does not remain open very long or the cake will fall.  When cake splits, it will
open along the mark.

Let cake cool in the pan on a rack for 10 minutes and invert it onto a greased
wire rack.  If baked in a loaf pan, to keep the bottom from splitting, reinvert
so that the top is up.

LEMON SYRUP:

Shortly before the cake is done, prepare the Lemon Syrup.  In a small pan over
medium heat, stir the sugar and lemon juice until dissolved.  As soon as the 
cake comes out of the oven, place the pan on a rack, poke the cake all over with
a wire tester, and brush it with 1/2 the syrup.  Cool in the pan for 10 minutes.
Loosen the sides with a spatula and invert onto a greased wire rack.  Poke the
bottom of the cake with the wire tester, brush it with some syrup, and reinvert
onto a greased wire rack.  Brush the sides with the remaining syrup and allow to
cool before wrapping airtight.  Store 24 hours before eating to give the syrup
a chance to distribute evenly.  The syrup will keep the cake fresh a few days
longer than a cake without syrup.

    I can't wait to try it!!  Thanks!!
    
    dave

Is there a recipe for a chocolate pound cake in here somewhere?  I thought I
remembered seeing one but can't find it now.  I looked in 5.* and did a 
dir/title="pound cake" *.*, but didn't see anything.

If there isn't one in here, does anyone have one?

    IN ohmary::chocolate 273.7 there is a recipe for white chocolate pound
    cake.
    
    Sorry but that's the closest I could find, though there are several
    otehr references to Chocolate Pound Cake in the Noting Universe,
    there are no recipes (that I cold find).
    
    ed

                                                                
    Chocolate Bread 				The Cake Bible
    ~~~~~~~~~~~~~~~				Rose Levy Beranbaum
    serves 8
    
    3 Tablespoons + 1-1/2 teaspoons unsweetened cocoa (Dutch process)
    3 Tablespoons boiling water
    1-1/2 teaspoons vanilla
    3 large eggs
    1-1/4 cups sifted cake flour
    3/4 + 2 Tablespoons sugar
    3/4 teaspoons baking powder
    1/4 teaspoons salt
    13 Tablespoons unsalted butter
    
    Preheat oven to 350 degrees F.
    
    In a medium mixing bowl, whisk together cocoa and water until smooth.
    Allow to cool to room temperature, then whisk in eggs and vanilla.
    
    In a large mixing bowl, combine remaining dry ingredients and mix on
    low speed for 30 seconds.  Add 1/2 the chocolate mixture and the
    butter. Mix on low speed until the dry ingredients are moistened. 
    Increase to medium speed and beat for 1 minute to aerate and develop
    the cake's structure.  Scrape down the sides.  Gradually add the
    remaining chocolate mixture in two batches, beating for 20 seconds
    after each addition.  Scrape down the sides.
    
    Scrape batter into a wax paper lined, greased and floured 8"x4" loaf
    pan.  Smooth with a spatula.  Batter should be no higher than 1/2 inch
    from the top of the pan.  Bake 50-60 minutes, or until a toothpick
    inserted in the center comes out clean.  Cover loosely with foil after
    25 minutes to avoid over-browning.  Cake should shrink from the sides
    of the pan only *after* removing it from the oven.
    
    Let the cake cool in the pan on a rack fro 10 minutes.  Loosten sides
    with a small spatula and invert onto a wire rack.  Reinvert and let
    cool completely before wrapping airtight.  Texture is best if made at
    least 8 hours before serving.  Keeps 3 days at room temperature, 1 week
    refrigerated, or 1 month frozen.  Serve with a dusting of powdered
    sugar.
    
    

    
    Chocolate Pound Cake			The Joy of Chocolate
    ~~~~~~~~~~~~~~~~~~~~			Judith Olney
    serves 12-15
    
    1 cup cocoa powder
    2 cups sifted all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon salt
    2 Tablespoons instant coffee powder
    3 sticks (24 Tablespoons) unsalted butter
    3 cups granulated sugar
    2 teaspoons vanilla
    5 eggs
    1 cup buttermilk
    1/4 cup water
    
    Preheat oven to 325 degrees F.  Butter and flour a 10-inch tube pan.
    
    Sift together cocoa, flour, baking powder, salt, instant coffee, and
    set aside.
    
    In an electric mixer, cream butter until fluffy.  Continue beating,
    adding sugar in a slow stream.  Beat at high speed for 5 minutes. 
    Reduce speed and add vanilla.  Add the eggs, one at a time, beating
    briefly after each addition.
    
    Mix in dry ingredients afternating with the liquids, starting and
    ending with dry ingredients.  Scrape down the mixer bowl as necessary.
    
    Pour batter into the prepared pan and bake in the upper third of the
    oven for 1 hour and 20 minutes, or until a cake tester comes out clean.
    
    Let cake cool in pan 20 minutes, then unmold onto a cake rack.  Let
    cool completely before serving.  This cake stays moist for several
    days.
    
    

RE:               <<< Note 2315.26 by ASDG::HARRIS "Brian Harris" >>>
                           -< Chocolate Pound Cake >-

Mmmmmm.  I made this over the weekend.  It was really good.  Thanks for the
recipe!

Barb    

    I am looking for a white pound cake recipe.  Does anyone have one that
    they wouldn't mind sharing. I'd like to make it this weekend.
    
    

    Frankly, I've never heard of a white pound cake before.  In order to
    have a truly white cake, you'd have to eliminate egg yolks and butter. 
    That leaves you with an angel food cake! ;-)  The thought of eating a
    cake that has a pound of crisco (what you'd have to substitute for the
    butter) doesn't appeal to me, flavor-wise.  The recipes in .0 and .2
    are for "traditional" yellow pound cakes.  --S

    Most of your white wedding cakes are pound cakes and they are very
    tastey.  

>>    Most of your white wedding cakes are pound cakes and they are very
>>    tastey.  

Be sure to use a white (clear) vanilla when preparing a white cake.  The
carmelized version can leave a tint in the batter that doesn't give you
the `whiteness' you may want.