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Cream Cheese Pound Cake III
October 14, 2005

This a great pound cake! The texture is truly like velvet. It was golden on the outside, creamy white on the in. And it was just delicious. I've found that good pound cakes aren't hard to make, but they require some care in making them. You can't rush the mixing process. (If you have one, use a stand mixer with the paddle attachment for the best result.) Beat the butter and the cream cheese until it looks silky. Add sugar in a slow stream with the mixer still running and beat until this is full and fluffy. This takes a good while, but this how you'll get a lighter cake. The butter, cheese, sugar and eggs mixture should be well mixed because once you add the flour, you are only mixing to incorporate. Beating the flour in will result in a mess. I followed someone else's suggestion and exchanged 1/4 cup of butter for buttermilk. I baked in a cold oven, the way I always make a pound cake, and had a nice crusty exterior.

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