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Cream cheese,
please “The secret is the cream cheese,” said Mrs. Wilkes’ granddaughter Marcia Thompson of this super-rich pound cake. Marcia’s Boardinghouse Pound Cake From “Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table,” published by Ten Speed Press, courtesy of Design Press. The book is available at all SCAD galleries, Ex Libris, Gryphon Tea Room and local bookstores. 1 (8-ounce) package of cream cheese 1 1/2 cups butter, softened 1 tablespoon vanilla extract 6 eggs 3 cups sugar 3 cups cake flour Cream the cream cheese and butter together. Add the vanilla. While beating, add two of the eggs, one cup of the sugar and one cup of the flour. Repeat until all of the eggs, sugar and flour are used. Spray a 16-by-4-4 1/2-inch loaf pan with vegetable oil cooking spray, and pour the batter into it. Without preheating the oven, bake at slightly under 300 degrees for about two hours. Insert a toothpick into the cake; if it comes out clean, the cake is done. Cool and remove from pan. Delicious! Serves 20-25. Note: When baking pound cakes, never open the oven for a peek — a pound cake is prone to fall when the oven door is opened. Test only after the full cooking time has passed. |
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