Wednesday, January 20, 2010


2 3/4 c. all-purpose flour
1/3 c. sifted cake flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 1/2 c. (3 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, room temperature
3 c. granulated sugar
1 T. vanilla extract
6 lg. eggs, room temperature

Brandied Strawberry Sauce
2 (10 oz.) pkgs. frozen, sliced strawberries
¼ c. granulated sugar
2 T. cornstarch
1 T. lemon juice
2 T. brandy

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour.
Sift together the flours, baking powder, baking soda and salt. Sift again. Set aside.
In large mixing bowl, cream the butter, cream cheese, sugar and vanilla extract on medium speed for 10 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture in thirds. Mix just enough to blend the batter after each addition.
Spoon the batter into the prepared pan and spread evenly. Bake for 70 to 80 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove from the pan and place the cake on a wire rack and allow to cool completely. Serve with the strawberry sauce. Serves 16.
Prepare sauce: In medium saucepan, combine the strawberries, sugar, cornstarch and lemon juice. Cook over medium heat, stirring constantly, until thickened and clear. Cool slightly, stir in
the brandy. Chill before serving. Makes 2 ½ cups.

1 comment:

  1. This looks like a perfect pound cake recipe - great texture and crumb and I'll bet it's moist too.