Cheesy Pound Cake for the Fourth

Some of my favorite recipes are the ones that are written down.

You know the ones I am talking about; those that you found in a magazine in the days before blogs and Pinterest; copied in your very own handwriting and saved in a 3-ring binder.   I have some amazing recipes from back in the day when I was building my recipe collection.

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One of my very favorites was one that I found in Southern Living magazine just over 20 years ago while Audley and I were dating.  I couldn’t wait to make this fabulous Cheesy Pound Cake for him {you  know the way to a man’s heart is through his stomach}, and it was truly a treasured recipe for the first 16 years of our marriage.  Then, I put away those handwritten recipes as it was easier to open a browser on my phone and our eating habits changed just a little a lot.  But, for the Fourth this year I thought it would be fun to pull out my little 3-ring binder and make our cherished pound cake as a treat.

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And because it is so good I wanted to share it with you, too!

Besides we all deserve a “cheat” every now and again.

Cheesy Pound Cake

Ingredients:

1 1/2 cups butter, softened

1 (8 oz) package softened cream cheese

3 Cups Sugar 

6 Large eggs

3 cups cake flour

dash of salt

2 cups sharp cheddar cheese, finely shredded (do this yourself, don’t buy it in a bag)

1 TBSP vanilla

Cheesy Pound Cake Ingredients

For the best results, use the freshest and best ingredients.

Assembling your Cake:

1.  Beat butter and cream cheese at medium speed for two minutes or until creamy.  Gradually add sugar, beating 5-7 minutes.  Add eggs one at a time, beating just until yellow disappears.

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2.  Combine flour and salt; gradually add to butter mixture.  Beat at low speed just until blended after each mixture addition.  Stir in cheddar cheese and vanilla.

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3.  Pour into greased and floured 10-inch bundt pan.  Bake a 375 for an hour and fifteen minutes or until a wooden pick comes out clean.

Cool in the pan 15 minutes and then remove to a cooling rack to continue cooling.

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The addition of cheese to this recipe makes the pound cake so rich and flavorful. Adding mixed berries completely compliments the flavors, plus gives it a little patriotic look for the Fourth.

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I also whipped up a batch of homemade whipping cream to complete our perfectly delicious dessert.

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And there you have my easy-peasy, old-fashioned pound cake for our nations birthday this Fourth of July.

Wishing you and your family a wonderful and safe holiday weekend.

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