Sunday, July 4, 2010

Pecan Cream Cheese Pound Cake

Brett's mom, Sandy, has made this a few times when we came home. It is one of my favorite deserts that she makes. Well, she has a lot of really good desserts. Hopefully, over time, I will learn how to make all of them! The almond extract/flavoring gives it a little of a pistachio flavor. Yum!

1 1/2 cup butter or margarine (room temperature)
8 oz cream cheese (room temperature)
3 cups granulated sugar
6 eggs (room temperature)
1 tsp vanilla flavor
1 tsp almond flavor
3 cups cake flour, divided (2 3/4 cups + 1/4 cup)
1 cup finely chopped pecans

Preheat oven to 325. Grease and flour a 10' bunt pan. In a large bowl, beat sugar, butter, and cream cheese until fluffy (5 minutes). Add eggs, one at a time. Add vanilla and almond flavor. Stir reserved 1/4 cup flour into pecans. Add remaining flour to batter a little at a time, beating at a low speed with mixer. Fold in pecans. Pour the batter into the pan and bake for 1 1/2 hours. Cool and enjoy! Sift powdered sugar over the top if desired.

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