Nut-Crusted Cream Cheese
Pound
Cake
Gourmet
December
1994
1 cup chopped pecans
3 sticks (1 1/2 cups) unsalted
butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 large eggs, separated
3 cups sifted cake flour
2 teaspoons vanilla
1/2 teaspoon almond extract
Preheat oven to 325 degrees F. Butter and flour a 10-inch (3-quart)
Bundt
pan, knocking out excess flour. Sprinkle pecans over bottom
of pan.
In a large bowl with
electric mixer beat together butter and cream
cheese
and gradually beat in sugar, beating
until light and fluffy. Add
egg yolks,
one at a time, beating well after each addition,
and stir in
flour, vanilla
and almond extract, stirring until just combined.
In another
bowl with clean beaters beat egg whites with pinch of salt
until they just hold stiff
peaks. Stir one-fourth of whites into batter to
lighten
and fold in remaining whites
gently but thoroughly. Spoon
batter into the prepared pan, smoothing top and bake in middle of
oven 1 hour 15
minutes or until a tester comes out clean. Cool cake
in pan on rack 10
minutes. Invert cake onto rack and cool completely.
Serve with homemade ice cream or fresh
peaches or strawberries.
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