Inspired by Fresh Rhubarb Cake over at Gardener Girl's and fresh strawberries in the produce section, here's one of our favorites. This practically evaporates once it's out of the oven.

The Pound Cake of Bellemaison

(with all praise and glory to Millie)

1 1/2 cups unsalted butter at room temp

3 cups all -purpose flour

8 ounces cream cheese at room temp

3 cups granulated sugar

1 tablespoon pure vanilla extract

1 teaspoon almond extract

6 large eggs at room temp

Position rack in lower third of the oven and preheat oven to 325 degrees. Spray a 10-inch tube pan with non-stick spray. I use a long loaf pan that I purchased at a garage sale. It's perfect.

In a large bowl, using an electric mixer set on high speed, beat together the 1 1/2 cups butter, cream cheese, and granulated sugar until light and fluffy. Add the vanilla and almond extracts and beat until incorporated. Add the eggs one at a time, beating well after each. Stop the mixer, scrape down the sides using a rubber spatula, and then beat on high speed for 1 minute longer. Reduce the speed to low and add the flour 1 cup at a time, beating after each addition just until the flour disappears. Do not overmix. Spoon the batter into the prepared pan and spread it evenly with a rubber spatula.

Bake the cake until a toothpick inserted into the top comes out clean, about 1 1/4 hours. Remove from the over and let the cake rest in the pan on a wire rack for 15 minutes. Invert a rack on top of the cake, invert the cake and rack, and then lift off the pan. Let cool slightly.


JBelle
Bellemaison
The 'Kan EWA