Cream Cheese Pound Cake
Source: Southern Living, November, 1995

This is my favorite pound cake!

1 1/2 cups Butter -- softened
1 package Cream cheese -- softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla extract
3 cups All-purpose flour
1/8 teaspoon Salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well.

Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

 

"Spiced Up" Apple Cider Pound Cake
Recipe By : Mrs. DeWitt Gadberry

6 Large Eggs
3 Cups Flour -- unsifted
16 Tablespoons Butter or margarine
1/2 Teaspoon Salt
1/2 Cup Shortening
1/2 Teaspoon Allspice
3 Cups Sugar
1/2 Teaspoon Nutmeg
1/2 tsp Baking powder
1 c Apple cider
1/4 tsp Cloves
1/4 tsp Cinnamon
1 tsp Vanilla

-----CARAMEL GLAZE-----
1/2 c Sugar
1/4 c Buttermilk
1/4 tsp Soda
1/2 tbsp Corn syrup
1/4 c Margarine
1/4 tsp Vanilla

Soften margarine and shortening. Add sugar gradually, beating for 1- minutes. Add egg one at a time, beating 1 1/2 minutes after each egg. Sift together all the dry ingredients and add alternately with the cider and vanilla to the shortening mixture. Blend well and bake in a 10" tube pan at 235~F for 1 1/2 hours.

CARAMEL GLAZE: Bring ingredients to a rolling boil over low heat and boil for 10 minutes, stirring occasionaly.

Source: Prize Winning Recipes from the State Fair of Texas, 1976.

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