Cream Cheese Pound Cake

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 lb unsalted butter, softened
• 1 (8 ounce) package cream cheese, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 6 large eggs, at room temperature
• 3 cups powdered sugar
• 2 tablespoons rum
• 2 tablespoons water

Recipe

• 1 butter and flour a 12-cup tube pan or bundt pan; set aside.
• 2 position oven rack in lower 1/3 of oven; preheat oven to 325°.
• 3 in a bowl, stir the flour and baking powder together, mixing well.
• 4 add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
• 5 beat in the vanilla.
• 6 one at a time, beat in 4 of the eggs, beating until smooth after each addition.
• 7 decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
• 8 stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
• 9 beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
• 10 use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
• 11 bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
• 12 cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
• 13 the glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
• 14 drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.