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.
The 'Kan EWA