
I’m all about the slogan.
It’s the marketing genius that sticks with you.
"Betcha can’t eat just one."
Correct – the Lay’s potato chip and I are
good friends.
"Everybody doesn't
like something, but nobody doesn't like Sara Lee."
Enjoy a slice of their pound cake while
working your way through all of those double negatives which somehow cross-cancel
into a positive statement.
If you have the time, make a pound cake from scratch.
This
recipe
from Southern Living is titled “Classic
Southern Pound Cake.”
This might be
southern but not sure about “classic” as most pound cake recipes do not include
cream cheese (although no one is complaining around here about the smooth,
moist result).
Paula
Deen and some others use shortening;
Ina
Garten uses buttermilk; another used sour cream; the purists are straight
butter.
The Mann family taste testers do
agree that the cake tastes better with a topping of fruit.
“I can’t believe I ate the whole thing.” – Alka-Seltzer
Happy Labor Day!
Ingredients
- 3 C granulated sugar
- 1 ½ C (3 sticks) unsalted butter, at room temperature
- 6 oz. cream cheese, at room temperature
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¼ C half-and-half
- 2 tsp vanilla extract
- 3 C all-purpose flour
- 1 tsp salt
Preheat the oven to 300ºF with oven rack in center of oven.
Grease and flour a 10-inch (14-cup) bundt pan.
Beat sugar, butter, and cream cheese with an electric stand
mixer on medium-high speed until very fluffy and pale in color, 5 to 7 minutes.
Add eggs,1 at a time, beating on low speed just until yellow disappears after
each addition. Add egg yolks, half-and-half, and vanilla, and beat on low speed
just until blended.
Stir together flour and salt in medium bowl; gradually add
to butter mixture in 3 batches, beating on low speed just until blended after
each addition, stopping to scrape down sides of bowl as needed. Remove bowl
from stand and scrape batter. Using a spatula, stir batter once by hand,
scraping sides and bottom to incorporate any unmixed batter. Spoon batter into
prepared pan, and gently tap pan on counter to release any large air bubbles.
Bake in preheated oven until cake is golden and a long
wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour
and 30 minutes (note: mine took closer closer to 1:40/1:45). Cool cake in pan
on a wire rack 15 minutes; remove cake from pan, and cool completely on wire
rack before slicing and serving, about 2 hours.