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Cream Cheese Pound Cake
By Charlie Burke
Click here for printer friendly version of this recipe
This crusty pound cake has been a family favorite since my wife Joanne found
it in a magazine in the eighties. She thinks she may have found it in Southern
Living while visiting her mother in Florida, which would support my theory
that southerners have some of the best dessert recipes.
She gets requests for the recipe whenever she makes it, as was the case today
when we served some to Gail Macwilliam-Jellie from the New Hampshire
Department of Agriculture. She was the moving force behind the formation of
the New Hampshire Farm to Restaurant Connection, an organization
promoting New Hampshire’s great agricultural products to chefs and
individuals committed to buying locally.
We were meeting to revamp the organization’s logo for advertising and to put
onto the New Hampshire Virtual Farmers Market, our innovative website
which places New Hampshire farm products and other New Hampshire foods
at the finger tips of chefs and “localvores”. Chefs are enthusiastic, anticipating
ordering fresh New Hampshire crops which are in the field one day and in
their kitchens the next. We anticipate increasing direct sales of New Hampshire
agricultural products, thus enhancing the viability of our farms and preserving
our rural heritage.
As she was leaving, Gail asked for the recipe, “unless it is a family secret”. I
told her that it is this week’s recipe, and that I will email her a copy – right after
I send it to Marcia before deadline. We served it with great raspberry jam,
made by Eva Dunn from berries grown at Shaker Woods Farm in Sanbornton,
where she also makes high end goats’ milk soap and runs a Bed and Breakfast
with her husband, Jack.
This moist cake with a firm crust is perfect for entertaining but is easy enough
to be regular family fare.
Ten Inch Pound Cake:
1 cup of butter or margarine (we use heart-friendly Earth Balance)
½ cup of shortening
3 cups of sugar
1 package of cream cheese (8 oz), at room temperature
3 cups of sifted cake flour
6 eggs
1 tablespoon of vanilla extract
Cream the butter and shortening, and then add the sugar gradually while
mixing at a moderate speed.
Add the cream cheese and continue beating until the mixture is light and fluffy.
Add the flour and eggs alternately, starting and ending with flour, and then
mix in the vanilla.
Pour the batter into a greased and floured 10 inch tube pan and bake the cake
for 1 hour and 15 minutes until a wooden skewer comes out clean.
Let the cake cool in the pan for 10 minutes and then remove it to a wire rack.
The cake should cool completely before serving.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer'sMarket Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.
Along with his wife, Joanne, Charlie grows certified organic herbs, greens and
berries at Weather Hill Farm in Sanbornton, NH.
By Charlie Burke
Click here for printer friendly version of this recipe
This crusty pound cake has been a family favorite since my wife Joanne found
it in a magazine in the eighties. She thinks she may have found it in Southern
Living while visiting her mother in Florida, which would support my theory
that southerners have some of the best dessert recipes.
She gets requests for the recipe whenever she makes it, as was the case today
when we served some to Gail Macwilliam-Jellie from the New Hampshire
Department of Agriculture. She was the moving force behind the formation of
the New Hampshire Farm to Restaurant Connection, an organization
promoting New Hampshire’s great agricultural products to chefs and
individuals committed to buying locally.
We were meeting to revamp the organization’s logo for advertising and to put
onto the New Hampshire Virtual Farmers Market, our innovative website
which places New Hampshire farm products and other New Hampshire foods
at the finger tips of chefs and “localvores”. Chefs are enthusiastic, anticipating
ordering fresh New Hampshire crops which are in the field one day and in
their kitchens the next. We anticipate increasing direct sales of New Hampshire
agricultural products, thus enhancing the viability of our farms and preserving
our rural heritage.
As she was leaving, Gail asked for the recipe, “unless it is a family secret”. I
told her that it is this week’s recipe, and that I will email her a copy – right after
I send it to Marcia before deadline. We served it with great raspberry jam,
made by Eva Dunn from berries grown at Shaker Woods Farm in Sanbornton,
where she also makes high end goats’ milk soap and runs a Bed and Breakfast
with her husband, Jack.
This moist cake with a firm crust is perfect for entertaining but is easy enough
to be regular family fare.
Ten Inch Pound Cake:
1 cup of butter or margarine (we use heart-friendly Earth Balance)
½ cup of shortening
3 cups of sugar
1 package of cream cheese (8 oz), at room temperature
3 cups of sifted cake flour
6 eggs
1 tablespoon of vanilla extract
Cream the butter and shortening, and then add the sugar gradually while
mixing at a moderate speed.
Add the cream cheese and continue beating until the mixture is light and fluffy.
Add the flour and eggs alternately, starting and ending with flour, and then
mix in the vanilla.
Pour the batter into a greased and floured 10 inch tube pan and bake the cake
for 1 hour and 15 minutes until a wooden skewer comes out clean.
Let the cake cool in the pan for 10 minutes and then remove it to a wire rack.
The cake should cool completely before serving.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer'sMarket Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.
Along with his wife, Joanne, Charlie grows certified organic herbs, greens and
berries at Weather Hill Farm in Sanbornton, NH.
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