Comments on: cream cheese pound cake

By: Evelyn Nichols

Evelyn Nichols — Sun, 09 Oct 2011 16:18:10 +0000

Trying to find a recipe for cheesecake. In 1958 in St. Louis, Mo a German Bakery had this cheesecake. It was baked in a large – app. 24 x 24 deep sheet cake pan. They would cut a loaf, wrap it in white waxed paper and tie it with string. It was about 4-5 inches high and about the size of a small loaf pan. It has a light brown crust on top, (similar to the cheesecake pound cake) very light, fluffy and moist. After I moved to California I even called and had them fed x some to me. They would not tell me what was in it, said it was an old family recipe. I have travel a lot and have searched for years, numerous cook books and pastry chefs. I’ve thought perhaps cottage cheese was used??? I have tried a number of different variations – no success. Have you ever heard of this, can you help me……..Thank you

By: All Natural Red Velvet Cake | sophistimom

All Natural Red Velvet Cake | sophistimom — Tue, 31 May 2011 15:34:11 +0000

[...] with this knowledge, I took out my trusty old cream cheese pound cake recipe to use as a base, and created this cake. It’s moist, but dense, smooth, and has the [...]

By: Linh

Linh — Mon, 11 Apr 2011 05:00:26 +0000

We love this recipe!!!!! I love all things with cream cheese and I was googling a recipe to make for work and found yours… thank you for sharing this wonderful recipe with us, Jaime!
We are making our second batch after we tried the first as I am writing to you.

Regards,
Linh

By: Caca

Caca — Tue, 08 Feb 2011 07:55:26 +0000

I stumbled this post, I will use this as my cupcake.

By: Allison

Allison — Tue, 11 Jan 2011 18:05:28 +0000

I just made this pound cake and it has an amazing flavor. The only thing I had a problem with was the baking time. I used all the batter in a 9x5x3″ loaf pan (it fit with no problem) and added an extra 15 minutes to the baking time. I rotated the pan 3 times during baking which helped it to bake evenly. When I did the toothpick test and it came out clean I took it out of the oven and immediately turned it out of the pan and, as I suspected the extra baking time caused the bottom of the cake to be slightly burnt. I was wondering if this is meant to be baked in smaller batches? Should I decrease the oven temp. next time?

By: almond pound cake | sophistimom

almond pound cake | sophistimom — Mon, 20 Dec 2010 04:49:39 +0000

[...] I just adapted my pound cake for this recipe, which makes four or five mini loaves of pound cake. I was going to cut the recipe [...]

By: Jaime

Jaime — Tue, 30 Nov 2010 16:18:20 +0000

Yes, you can. You would just have to adjust the amount of salt and baking powder you add in the recipe.

By: Pam

Pam — Mon, 22 Nov 2010 19:21:14 +0000

Can I use self-rising flour instead of the unbleached flour?

By: Tonya

Tonya — Mon, 15 Nov 2010 22:10:33 +0000

Love your recipes! I follow you on sophistimom and babble. Quick question on the cream cheese pound cake recipe, how much cocoa would you suggest to make this a choc cream cheese pound cake and would any other ingredients change? Thanks for all your recipes amd hard work in getting these posted for us!

By: RicettePerCucinare.com Blog » Dolce soffice al formaggio

RicettePerCucinare.com Blog » Dolce soffice al formaggio — Mon, 15 Nov 2010 10:02:12 +0000

[...] Sophistimom.com [...]