I don’t know if you have been noticing but of late, I have been quiet silent with documenting my life or feelings. There was a time when I would write a lot on blog. Somehow, that has gone on the negative side these days. It isn’t that I don’t write my posts, I still do type a lot. Sometimes they are long, sometimes they are crisp and short. But whatever said and done, there is no philosophy, there are no thoughts being reflected, nothing much being shared. If you feel that I am being a bit mentally away from the blog, then I may have to say a ‘yes’. I am not sure how I would term the feeling but as much as I love the blog, I am trying to keep a little distance to keep myself from not getting over it.
Having seen so many of my favorite bloggers moving away from their blogs due to whatever reasons, I somehow feel that is the last thing I want to do. By the way, the blog is now home to 1300 plus recipes, and it crossed that number when I posted the Cucumber Milkshake. If it was before, I would have celebrated it. 🙂 As of now, I am slowly inching towards hitting 1500 posts on the blog, inclusive of all the guest posts as well. I am in no hurry, I am taking it slow, and this year I should be able to hit that number. Then I may do a celebration post, because I wouldn’t consider that a mean feat, especially knowing how much I am struggling to keep my interest in the blog going. 🙂
Coming to the post for today… We all know what pound cakes are. They are buttery dense cakes, said to be baked with a pound of butter, flour, sugar and eggs into the batter. We now have so many variations and additions to a basic pound cake. That tells me that I should be posting a basic pound cake recipe on the blog too! Let me put that down in my notes… 🙂 Till then, today, I will post this rich pound cake recipe that I had baked for HD’s friend and family and received rave reviews for. The pound cake has an added richness of cream cheese along with the butter and is a quite dense cake. I wish I could do a sliced shot but I was gifting it so had to keep it in one piece.
The process remains the same as it is for a usual butter cake. The cream cheese and butter are beaten with the sugar till fluffy and then the eggs are added. I have added some corn flour to give it a lightness. If you have cake flour in your pantry, then use all the quantity of it for the flour + corn flour. The caramel drizzle was just given as an addition since I didn’t want to keep it plain. It stayed put on the cake and when cooled, felt like a layer on top. As I was packing the cake, HD commented, “Your cakes never look neat!” So I just retorted back, “It is homemade after all!” 😉 But, wouldn’t you agree the cake looks very rustic? 😉 Off to the recipe…
- 150 gm butter, softened
- 225 gm cream cheese, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cup all purpose flour
- ¼ cup corn flour
- 1 tsp baking powder
- ¼ tsp salt
- FOR CARAMEL DIP:
- ½ cup sugar
- ¼ cup water
- A pinch of salt
- ½ cup thick cream
- ½ tsp vanilla extract
- Preheat oven to 180 degrees. Grease and flour a bundt pan.
- Beat the butter, cheese and sugar till smooth. Add one egg at a time, and beat after each addition till combined.
- Beat the vanilla extract in.
- Sift together the dry ingredients till combined. Add half the mixture and beat. Add the remaining half and beat till the batter is all moist.
- Pour into the prepared bundt pan and bake for 60 to 75 minutes, till skewer comes out clean.
- Cool in pan for 10 minutes, flip onto a cooling rack to cool completely.
- Meanwhile, for the caramel sauce, combine the sugar, water and salt and bring to boil. Keep swirling the pan for the sugar to mix. Keep cooking till the sugar caramelizes and becomes a nice amber color.
- Pull off the flame and whisk in the cream. It may bubble but will slowly subside.
- Keep back on the flame and cook on low flame till thickened. Add the vanilla and switch off. Allow to cool.
- Pour over the cooled cake to cover the top.