Cream Cheese-Poppy Seed Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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This is a dense delicious flavoursome cake from the Better Homes and Gardens Cake Book. It is quite filling so I don't bother frosting it and cut thin slices.My DH doesn't like cakes much but he loves this cake. Note that it also freezes beautifully. Ingredients:
250 g butter (no substitutes) |
250 g cream cheese |
6 eggs |
3 cups plain flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 1/4 cups sugar |
1/4 cup poppy seed |
2 teaspoons vanilla essence |
Directions:
1. Bring butter, cheese and eggs to room temperature before you begin.
2. Grease and flour a 10-inch tube pan and preheat oven to 160C or 325°F.
3. Combine the flour, baking powder and salt in a bowl and set aside.
4. In a large mixing bowl, beat butter and cream cheese until softened.
5. Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
6. Add poppy seeds and vanilla essence.
7. Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
8. Gradually add flour mixture beating on low speed until just combined.
9. Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
10. Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.
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