Comments on: cream cheese pound cake

By: Carolyn

Carolyn — Fri, 08 Jan 2010 16:03:53 +0000

I too found this same recipe in a newspaper in Oakland County, MI in the 60’s and have been baking it ever since. My mom would bake the loaves at Christmas and add nuts and chopped marischino cherries and give them as christams gifts along w/her cookies. We also consider this a “family” recipe. As a matter of fact, I am baking some this morning. Thanks for sharing your blog.

By: Perfect Recipe » Blog Archive » Pound Cake

Perfect Recipe » Blog Archive » Pound Cake — Sat, 08 Aug 2009 02:33:35 +0000

[...] I decided to continue trying recipes, and I found several in the Internet. This recipe I found here. What I can say is that the cakes with cream cheese are really delicious, before I only wanted to [...]

By: Pamela

Pamela — Mon, 03 Aug 2009 19:56:53 +0000

Hi, I love your blog, and I tested this recipe, and it’s really delicious…thank you

xxx

By: Receita Perfeita » Blog Archive » Pão de Ló de Cream Cheese

Receita Perfeita » Blog Archive » Pão de Ló de Cream Cheese — Mon, 03 Aug 2009 19:55:04 +0000

[...] continuar experimentando as receitas, pois encontrei várias na internet. Essa receita em encontrei aqui, e é de um famoso bolo inglês que se chama Pound Cake, mas que traduzindo é o nosso especial [...]

By: Suzie

Suzie — Wed, 20 May 2009 15:09:31 +0000

I have been baking this philly loaf for years! Always popular. I sometimes have to use lime instead of lemon… depending on which country I am in but it is always a success anyway. I like to poke holes on top of the loaf with a skewer and drizzle a lemon (or lime) glaze over the cake while still warm.

By: Susan M.

Susan M. — Sat, 14 Mar 2009 01:17:51 +0000

Thank you for the links on the wheat flour info a few posts back. I will be switching. I somehow presumed the cost of the flour equated to quality since the bleached four is always more money. Now I know better thanks to you. Honestly, I can’t see myself ever buying bleached flour again! Thank you!

By: Jaime

Jaime — Mon, 09 Mar 2009 15:23:04 +0000

Doubling should work just fine, as long as you have a big enough bowl. My dad doubles his all the time. As far as the salt, I know it sounds like a lot. If you won’t be using kosher or coarse salt, but regular table salt, you might want to only add 2 or 2 1/2 teaspoons for the whole double batch, or you could just double it straight over (by using 3 teaspoons). It has always worked for us.

By: mallory

mallory — Mon, 09 Mar 2009 15:04:06 +0000

as soon as a saw the pic of the cake i new this was the one for me. i made it last night and 45 minutes of it being out the oven it was gone. my family loved it. so much so that they asked me to make another one today. i want to double the recipe but i’m not sure about doubleing … especailly the salt. i dont want the cake to come out to salty. please help. thank you

By: trudy

trudy — Fri, 13 Feb 2009 03:02:34 +0000

I think this recipe came from the mavens at Philadelphia cream cheese.

By: Jaime

Jaime — Mon, 09 Feb 2009 01:11:35 +0000

When I give these as gifts, I always take them out of the pans so that I can use them again.
As far as the question of bleached v. unbleached, I always use the unbleached for health reasons.
All-purpose flour, whether bleached or unbleached, is wheat flour that has been stripped of the germ and the bran. Without these essential parts, the flour is rendered nutritionally deficient, and so most white flours are enriched (nutrients are added back in).
Though neither kind of white flour is great for you, I like to use the unbleached because it is more natural and doesn’t use chemicals to get it whiter. Also, I think unbleached tastes better, though there isn’t a huge difference.

Here are a couple links I found.
This one talks about how white flour is made:

http://en.wikipedia.org/wiki/Whole_grain

And this one talks about how bleached flour is bleached:

http://morgansmenu.blogspot.com/2007/10/bleached-vs-unbleached-flour.html

Hope that helps, Susan.