Rich holiday pound cake

2 Loaves

Ingredients

Quantity Ingredient
2½ cup Flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 cup Butter, soft
8 ounces Cream cheese, soft
2½ cup Sugar
5 eaches Eggs, separated
2 teaspoons Vanilla extract

Directions

Baking pan: one 10½-inch tube pan, three inches deep OR two 8 ½ x 4 ½ x 2 ½-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 ½ 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.

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