Holiday Cream Cheese Pound Cake
Source of Recipe
Courtesy of ilovecheese.com American Dairy Association
List of Ingredients
1/4 package (2 ounces) cream cheese, softened
1 cup powdered sugar
1 to 2 teaspoons lemon juice or milk
1 1/2 packages (12 ounces) cream cheese, softened
16 tablespoons (2 sticks) unsalted butter, softened
3 cups granulated sugar, divided
6 eggs, separated
3 cups cake flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup coarsely chopped glaceed mixed fruit (i.e., cherries and pineapple)
2/3 cup chopped toasted pecans
Recipe
For Pound Cake: 1. Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla.
2. Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks.
3. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans.
4. Pour batter into greased and floured 12-cup fluted cake pan.
5. Bake at 325 degrees until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely.
For Cream Cheese Glaze: 1. Beat cream cheese, sugar and enough lemon juice to make glaze consistency.
To assemble: 1. Drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans.
2. Refrigerate cake.
3. Let stand at room temperature 1 to 1-1/2 hours before serving.
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