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E.D.SMITH® Pumpkin Maple Butter with Cream Cheese Pound Cake

1-˝ cups of unsalted butter, room temperature
1 - 250 g bar (8 oz) of cream cheese, room temperature
3 cups of sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Non-stick cooking spray

1. Preheat oven to 350F.
2. Beat butter and cream cheese together, until smooth.
3. Add sugar, beat until light and fluffy, about 5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
7. Generously coat 2 pans - 8-1/2 x 4-1/2 x 2-1/2" loaf pans with cooking spray. Immediately pour in batter. Tap pans on work surface to eliminate large bubbles.
8. Bake until golden brown and toothpick inserted in the centers comes out almost clean (60-75 minutes). Note: If tops begin to brown too quickly, tent with aluminum foil.
9. Cool 10 minutes in the pan. Turn out cakes, cool completely with topsides up on a wire rack.
10. Slice and spread E.D.SMITH® Pumpkin Maple Butter Spread, enjoy!
Yields: 2 loafs


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