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La Belle Cuisine - More Cake Recipes

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Nut-Crusted Cream Cheese
Pound Cake



Stonewall Kitchen, LLC 

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Afternoon Tea at the Butchart Gardens, Vancouver Island, British Columbia, Canada
Afternoon Tea at...
Connie Ricca
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La Belle Cuisine


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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