CREAM CHEESE-POPPY SEED POUND CAKE
This is a dense delicious flavoursome cake from the Better Homes and Gardens Cake Book. It is quite filling so I don't bother frosting it and cut thin slices.My DH doesn't like cakes much but he loves this cake. Note that it also freezes beautifully.
Provided by joanna_giselle
Categories Dessert
Time 1h35m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Bring butter, cheese and eggs to room temperature before you begin.
- Grease and flour a 10-inch tube pan and preheat oven to 160C or 325°F.
- Combine the flour, baking powder and salt in a bowl and set aside.
- In a large mixing bowl, beat butter and cream cheese until softened.
- Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
- Add poppy seeds and vanilla essence.
- Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
- Gradually add flour mixture beating on low speed until just combined.
- Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
- Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.
Nutrition Facts : Calories 401, Fat 21.1, SaturatedFat 12.1, Cholesterol 129.9, Sodium 222, Carbohydrate 47.2, Fiber 0.8, Sugar 28.7, Protein 6.5
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