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Name: Rich Holiday Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 1/2 c Flour; 2 1/2 c Sugar; 1 ts Baking Powder; 1 c Butter soft; 5 Eggs separated; 8 oz Cream cheese soft; 1/4 ts Salt; 2 ts Vanilla extract

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INGREDIENTS

2 1/2 c Flour
2 1/2 c Sugar
1 ts Baking Powder
1 c Butter ; soft
5 Eggs ; separated
8 oz Cream cheese ; soft
1/4 ts Salt
2 ts Vanilla extract

Loaves

INSTRUCTIONS

Baking pan: one 10 1/2-inch tube pan, three inches deep OR two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans Preheat the oven to 350 F. Grease and flour the baking pan or pans. Stir or whisk together the flour, baking powder and salt; set aside. Cream the butter and the cream cheese until light and smooth. Gradually add two cups of the sugar, blending well after each addition. Add the egg yolks and vanilla and beat well. Add the dry ingredients slowly, blending well after each addition. With clean, dry beaters, beat the egg whites until frothy; add the remaining 1/2 cup of sugar. Continue beating until the egg whites hold firm, flossy, moist peaks. Fold a third of the egg whites into the batter to lighten it; fold the rest of the egg whites into the lightened batter. (The lightened batter is still quite thick, so folding in the rest of the egg whites takes some energy.) Pour the batter into the prepared tube pan or divide it equally between the two prepared loaf pans. Bake either tube or loaves for 55-60 minutes, or until a cake tester inserted in the center of the cake comes out clean. The top of the cake will be golden and the cake will be pulling away from the sides of the pan. Let the cake cool in the pan on a wire rack for five minutes and then turn out to finish cooling right side up on the rack. Serve warm or cold. Posted to MM-Recipes Digest by "John Weber" on Mar 21, 98

NOTES

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Rich Holiday Pound Cake

2 1/2 c Flour
2 1/2 c Sugar
1 ts Baking Powder
1 c Butter soft
5 Eggs separated
8 oz Cream cheese soft
1/4 ts Salt
2 ts Vanilla extract

Baking pan: one 10 1/2-inch tube pan, three inches deep     OR two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans    Preheat the oven to 350 F. Grease and flour the baking pan or pans. Stir or  whisk together the flour, baking powder and salt; set aside. Cream the  butter and the cream cheese until light and smooth. Gradually add two cups  of the sugar, blending well after each addition. Add the egg yolks and  vanilla and beat well. Add the dry ingredients slowly, blending well after  each addition. With clean, dry beaters, beat the egg whites until frothy;  add the remaining 1/2 cup of sugar. Continue beating until the egg whites  hold firm, flossy, moist peaks. Fold a third of the egg whites into the  batter to lighten it; fold the rest of the egg whites into the lightened  batter. (The lightened batter is still quite thick, so folding in the rest  of the egg whites takes some energy.) Pour the batter into the prepared  tube pan or divide it equally between the two prepared loaf pans. Bake  either tube or loaves for 55-60 minutes, or until a cake tester inserted in  the center of the cake comes out clean. The top of the cake will be golden  and the cake will be pulling away from the sides of the pan. Let the cake  cool in the pan on a wire rack for five minutes and then turn out to finish  cooling right side up on the rack. Serve warm or cold.  Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Mar 21, 98

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Nutrition

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Serving Size: 1 Loave (3498g)
Recipe Makes: 2

Calories: 11513
Calories from Fat: 6996 (61%)

Amt Per Serving		% DV

	Total Fat 777.3g	1036 %
	Saturated Fat 428g	2140 %
	Monounsaturated Fat 204.2g
	Polyunsanturated Fat 38.8g
Cholesterol 4883.6mg		1503 %
Sodium 7538.9mg		260 %
Potassium 3600mg		95 %
Total Carbohydrate 973.2g		286 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 968g
Protein 206.6g		295 %
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.

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Calories per serving: 11513

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