I love to bake! It’s something I’ve always enjoyed mainly because I have a sweet tooth. Ha! I bake when it’s a holiday, event or just because. So, pretty much a lot.
Growing up I watched many women in my family cook and bake. I was always intrigued on how they put all of this stuff together to create something amazing. Watching them get everything together, blending and then of course the taste test before baking to be sure it’s just right was one of my favorite things at family gatherings. Now this was quite a few years ago so at that time it was mostly my Grandmother’s, Aunts, and my Mom. My Grandmothers knew these recipes by heart so really it wasn’t like they had the recipe in front of them for some or most things. I found that quite impressive. I sure couldn’t do that however, I am finding that some recipes are sticking with me and are getting easier to remember from how many times I’ve made it. That must have been how they could remember so easy. My Grandmother on my Mom’s side had 9 children in her home at one time so yeah, LOTS of cooking. Ha! On my Dad’s side, He was the only child but my Grandmother cooked for the neighborhood, the church, and the kids she would babysit so LOTS of cooking there as well. I guess you could say I was around some pretty amazing Ladies and am so grateful for all that they taught me.
I am choosing an awesome recipe that I love to make for any occasion. It is a crowd pleaser and pretty easy to make in my opinion.
Cream Cheese Pound Cake!
- 1 8oz cream cheese
- 6 eggs
- 3 sticks of butter
- 3 cups of swans down cake flour
- 3cups of sugar
- 1 tablespoon of vanilla or lemon flavoring
Pre-heat oven to 325.Cream sugar, cream cheese and butter add 1 cup of flour and two eggs cream together and keep adding eggs and flour until creamed together smoothly. Then last add flavoring and mix well. Your mixture will be super rich and thick. Don’t worry! This is how it’s supposed to look. Pour mixture into your favorite bundt cake mold (be sure that it is buttered and lightly floured to make sure it won’t stick to sides). Bake for approximately 1 hour and 15 mins or until a fork or toothpick inserted comes out clean. (Different altitudes will have different cooking times). Allow time to cool. Since this is very thick, it will need a lot of time to cool. Though, I do like cutting a slice when it’s warm.
My Recommendations in baking are below.
Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (6.5QT, Blue)
HONGBAKE Angel Food Cake Pan 10 inch, Nonstick Tube Cake Pan with Removable Bottom, Heavy Duty – Dark Grey
SWANS DOWN CAKE FLOUR 32 OZ
Thanks for reading my blog and hope you enjoyed the read and I hope you try the recipe. It won’t disappoint!