Less is More...

...Or simple is delicious.  That's what I think about a good pound cake and my mother made some of the best.  One of my favorites was a pound cake that I added grated chocolate to the batter--called a Mahogany Pound Cake.  And, it's not surprising that it was the chosen recipe we made together for my Grandparent's 50th Wedding Anniversary cake.  Pound cake holds up well and although, adding a filling and a frosting can enhance it, basically, the buttery flavor of a good pound cake will just melt in your mouth. You may use your imagination to change it with added ingredients; the basics builds a wonderful foundation.

Of course,  Pound Cake got its name from using a pound of butter,  a pound of sugar, a pound of flour, and a pound of eggs.  However, we've adjusted recipes through the years to fit pans or when we've added other things: chocolate, lemon, nuts, and spices (nutmeg, cinnamon) to name a few.  This is one recipe you can add almost anything to, flavor wise, or try slicing it and grilling it to go with a fruited sauce or grilled peach halves.

I chose to simply slice a nectarine to have with my piece; stone fruits are one of my favorites (I'm anxiously awaiting peaches).    This version also is a tribute to Kelly and how, this past year, she tried to simplify her life; remove the stress and barriers to being happy.  I hope you like it.

Cream cheese Pound Cake
1 1/2 cups unsalted butter (3 sticks) at room temperature
1 8oz pkg. cream cheese (use the regular, not the low-fat!)
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1 T vanilla (or do 2 tsp. vanilla and 1/2 to 1 tsp. your favorite (i.e., lemon, almond, etc.)


DO NOT PREHEAT OVEN!
In the KitchenAid, using the whisk attachment (I know, this is different, but trust me it makes for a light, beautiful batter), beat the butter, cream cheese and sugar 8-10 minutes.  The batter should be light and fluffy.  On low speed add the eggs, one at a time, beating well after each addition. Raise the speed to medium and beat once more until fluffy.  In a small bowl, whisk (using a hand whisk, this time) the flour and salt.  Add it to the batter and beat until well incorporated.  Fold in the vanilla or your preferred flavorings.


In a 12-cup Bundt pan, sprayed with a baking spray (which is a vegetable oil and flour mixture), pour in the batter, smoothing slightly the top.  Place in a cool oven.  Set temperature 325F-degrees Bake or Convection for 80-90 minutes.  I set my timer for the 80 and checked it with a wooden skewer for doneness.  Let cool about 10 minutes in the pan before turning out onto a serving plate.  Sprinkle with confectioners' sugar, if desired.  Enjoy!