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    Mrs. Rodman's Cream Cheese Pound Cake

    Source of Recipe

    From "Southern Grit" by Kelsey Barnard Clark

    Recipe Introduction

    "Mrs. Rodman lived across the street from us growing up. She was a sweet, gentle old woman who loved to bake. She was in my parents' Bible study class (for which her husband always donned a bow tie, hand-stitched by her). Every Sunday, she brought a warm pound cake, fresh out of the oven, with silky ribbons of butter throughout and the most perfect caramelized crust. My mom begged her for her recipe and, eventually, she kindly obliged. To this day, I follow her directions, written in cursive scroll on a church bulletin. Over the years, I've also developed a variation for chocolate lovers. We use the original and the chocolate versions layered with cream cheese frosting for birthday cakes at KBC. No matter how you slice it, this cake is foolproof and tastes like a little piece of heaven."

    List of Ingredients

    ◦ 1 cups unsalted butter, at room temperature
    ◦ One 8-ounce package cream cheese, at room temperature
    ◦ 3 cups sugar
    ◦ 6 eggs
    ◦ 3 cups all-purpose flour
    ◦ 1 tablespoon vanilla extract
    ◦ teaspoon salt


    Preheat the oven to 325 F. Grease and flour one 10-cup Bundt pan, two 9 by 5-inch loaf pans, or three 8-inch round cake pans.

    In a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until light and fluffy, 8 to 10 minutes, turning off the mixer midway to scrape the sides of the bowl. With the mixer on medium-low speed, add the eggs, one at a time, letting each incorporate before adding the next. Next, add the flour in three batches, scraping the sides of the bowl midway through. Add the vanilla and salt and mix to incorporate. Pour into the prepared pan(s).

    Bake for 60 to 90 minutes for a Bundt, 45 to 60 minutes for loaves, or 30 to 45 minutes for cake layers. The cake is done when the top is golden and a toothpick comes out clean. Remove the pan from the oven and let the cake rest on a towel for 10 minutes, then invert it onto a cooling rack. Let cool for 20 minutes before cutting. Serve warm or at room temperature but do *not* refrigerate.

    Makes 10 to 12 servings


    ❧ Double Chocolate Pound Cake with Chocolate Glaze:

    For a delicate, salty-sweet chocolate flavor, follow Mrs. Rodman's Cream Cheese Pound Cake recipe, but substitute 1 cup of cocoa for 1 cup of the flour. Bake the cake in a greased, floured Bundt pan.

    While the cake is cooling, mix up a chocolate glaze:
    In a medium mixing bowl, sift together 1 cups of confectioners' sugar and 4 tablespoons of cocoa powder, then add teaspoon of salt. Slowly whisk in 2 tablespoons of milk and 2 teaspoons of vanilla, a little at a time, and stir until smooth.

    Once the cake is cool, but while it is still on the cooling rack, drizzle the glaze over the top, letting it drip down the sides. Let sit for 10 to 15 minutes to set, then enjoy. It's one of those desserts you can't stop eating after you take that first bite. Consider yourself warned.




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