I made cup cakes using a Cream Cheese Pound Cake recipe for the Gilmore Park Church community kitchen Christmas potluck. We always celebrate the last meeting of the year with a potluck party. We love to share what we learn from the kitchen in this time of celebration.
I made the Cream Cheese Pound Cake in cup cake form for easy sharing in a potluck party and also it takes shorter time to bake. In addition, I do not have a 4-quart tube pan as in the original recipe.
This is indeed a very rich cake. I love the nicely balance of sweet and salty taste of the cake. I find that portion control in very crucial during the holiday season. You can still enjoy the holiday food you love but just watch the portion size.
- 1 1/2 cups butter, softened (no substitution)
- 1 (8 oz) package cream cheese, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 1 1/2 teaspoons vanilla (or almond extract)
- 3 cups all-purpose flour
- 2 teaspoons salt
Click on the link below for the instructions.
Preheat the oven to 350F. Generously grease two 8″ x 4″ loaf pans, or a 4-quart tube pan or line 3 large muffin pans with 36 paper baking cups).