Cream Filled Pound Cake -- Best Recipes

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Date Posted: 10/31/03 9:39:02am
Author: CB
Subject: Cream Filled Pound Cake

Cream Cheese Filled Poundcake

1 lb butter, softened for one hour
3 cups sugar
7 large eggs, left out at room temp for one hour
2 2/3 cups all purpose flour
1 cup whipping cream
3 tsp vanilla extract

Filling:

8 oz cream cheese, remove from foil packet and let come to room temp for one hour
1 egg
2/3 cup confectioners sugar
1 tsp vanilla

Have a bundt pan already greased and floured before starting cake.
Cream butter in large mixing bowl with mixer on medium speed for two minutes, until very creamy.
Gradually add sugar, continuing to beat for ten minutes on medium speed. This incorporates air and makes the cake rise.
Add eggs, one at a time, mixing only until the yellow is gone.
Add flour and whipping cream alternately, mixing only until ingredients are incorporated, starting and ending with flour.
Add vanilla and stir into batter.

Make filling:
Combine cream cheese, sugar, egg and vanilla in another mixing bowl. Beat with mixer on medium speed until smooth and creamy. Set aside.

The batter for the cake is very thick. It helps if you have a mixing bowl that has a spout on it. Very carefully pour the batter into the bundt pan about half-way up. Stop, reserving the rest of the batter.

Spoon filling carefully into the center of the cake all the way around, being careful not to touch the sides of the cake pan.
Spoon the rest of the cake batter over the filling, spooning the part against the outside of the pan first, so that the filling would not run to the outside, and then spooned to the inside. Any extra batter can be discarded.
Bake in a cold oven (not preheated) at 350� for 55 minutes. At this point, the top was looking really brown, decrease the oven temp to 325� and baked it for ten more minutes. Cool on a wire rack in the pan for 15 minutes
Place a heavy cookie sheet on top of the cake (which would become the bottom) to flatten it down so it will sit smoother.

After 15 minutes, turn out onto a platter. Let cool. Glaze the cake:

1 cup of powdered sugar with just a little hot water and a tsp of vanilla. Pour over cake.

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