triticale - the wheat / rye guy

Cream Cheese Pound Cake

I'm back to work, and thus back on the road. We've put close to 5,000 miles on the rental car in the last three weeks, covering Southeast Wisconsin from Kenosha to Green Bay and as far west as Waterloo. I've been pretty good about snacking, bringing ziplocks of sunflower kernals and sport bottles of iced tap water, but taking comfort stops in gas stations means exposure to lots of junk food. The other day up in Lomira (there is a particularly cranky cell site up there) my eye was caught by a wrapped slice of something labeled as cream cheese cake. As I guessed, it proved to be a pound cake, and a tasty one at that. I mentioned it to the wee wifey, and she pulled some recipes out of her data base and added her special touches. The resulting cake was even better.

1 (8 ounce) package cream cheese
1 1/2 cups butter - softened
3 cups white sugar
6 eggs - separated
3 cups all-purpose flour
2 teaspoons McNess Wonder Flavor - or substitute 2 teaspoons vanilla and 1/2 teaspoon almond extract

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube or Bundt pan. Place a Pyrex pan full of water on the bottom shelf.
In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the flavoring. Beat in the flour.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour into pan.
Bake at 325 degrees for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.