Since the Declaration of Independence was written in Philadelphia, I thought it was only fitting to make up a recipe that uses Philadelphia cream cheese. My family has been using this pound cake recipe for over 40 years, and it is a perfect base for adding extra flavors. You have the option of dividing the batter and making half of the cakes raspberry and the other half blueberry. Or, you can simply add both kinds of berries into the entire batter.
1. Preheat oven to 325 degrees (165 degrees celsius). Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla.
3. While ingredients are mixing, whisk together four, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
4. Divided batter into two bowls. Fold raspberries into one, and the blueberries into the other. (Or you can skip dividing the batter and just fold both kinds of berries into one batter).
4. Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 35-50 minutes. Drizzle with lemon glaze and let cool completely. Wrap any extras tightly in plastic wrap and freeze for up to one month.
Lemon Glaze:
Mix all ingredients together until smooth. Add more juice or cream as necessary to achieve desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1361g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2502 | ||
Calories from Fat: 1789 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 198.8g | 265 % | |
Saturated Fat 113g | 565 % | |
Monounsaturated Fat 52.3g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 1258mg | 387 % | |
Sodium 86674.9mg | 2989 % | |
Potassium 1569.1mg | 41 % | |
Total Carbohydrate 152.2g | 45 % | |
Dietary Fiber 30.4g | 122 % | |
Sugars, other 121.8g | ||
Protein 47.9g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2502
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