Can Butter And Cream Cheese Pound Cake Be Stored On Counter For Several Days?

Velvet Cream Cheese Pound Block

Last updated: Nov xviii, 2020 — Published: Oct 17, 2017 — Past: Anita — xv comments

I am in honey with this pound cake with cream cheese and rum, and I think if y'all are a pound cake enthusiast, you need to give this velvety cream cheese pound cake a try.

It'southward not that much dissimilar than baking a regular pound cake, and the addition of foam cheese and rum takes this pound cake to a new height.

Ingredients for velvet cream cheese pound cake: all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheeese, eggs, rum, and almond extract.

Ingredients for the foam cheese pound cake

You will need all-purpose flour, sugar, salt, blistering powder, unsalted butter, cream cheese, eggs, rum, and almond excerpt.

My favorite rum for this cake is either Myers's Rum or Helm Morgan Rum.

If you lot don't have almond excerpt, you lot tin can supersede information technology with a teaspoon of vanilla extract.

Everything at room temperature

I recollect the most important tip I can give is to make sure all the ingredient is at room temperature.

So if you know you are going to bake a pound cake, take out the butter, foam cheese, and egg from the refrigerator and allow them sit for a while.

I find that this goes a long mode to making sure you get a perfect batter.

(1) Beat butter and cream cheese until light and fluffy. (2) Add salt, sugar, all-purpose flour, and baking powder. Beat until combined and stiff. (3) Add rum, almond extract, and eggs, one at a time. (4) The final batter should be light and fluffy. — (one) Trounce butter and cream cheese until light and fluffy. (2) Add common salt, sugar, all-purpose flour, and baking powder. Beat until combined and stiff. (three) Add rum, almond extract, and eggs, one at a time. (4) The terminal concoction should be lite and fluffy.

Gear up the cake batter and bake the cake

Start by preheating the oven to 165 Celsius (325 Fahrenheit). Grease and flour a 9"x5" loaf pan.

Beat butter and cream cheese in a mixing basin until very lite and fluffy.

Add salt, sugar, all-purpose flour, and baking pulverization. Vanquish over again until well combined. Don't worry if the batter becomes stiff.

Add rum, almond extract, one egg, and vanquish well. Keep adding 1 egg at a time and crush well with each addition of egg. The finished concoction should be very light and fluffy.

Pour the concoction into the prepared loaf pan, and bake in the preheated oven for 1 60 minutes.

Later on one hour, apply a piece of aluminum foil to tent the block, so bake it once more for some other thirty minutes. Total blistering time from kickoff to stop is 90 minutes.

(Left) Pour the cake batter into a 9"x5" loaf pan. (Right) Bake until the cake is golden brown. — (Left) Pour the cake batter into a ix"x5" loaf pan. (Right) Bake until the block is golden chocolate-brown.

The reason for tenting a cake

When a block needs a long baking time, it generally helps if you tent the cake in the eye of the baking procedure. Tenting helps ensure that the top of the cake won't get browned besides much.

To tent a cake, cut a piece of aluminum foil large enough to encompass the cake pan. When a recipe specifies that it is time to tent the cake, place this piece of aluminum foil on top of the block pan.

For this recipe, I tent my cake at sixty minutes mark, and my full blistering fourth dimension is 90 minutes.

Let the cake cool completely on a wire rack before slicing and serving. — Allow the cake cool completely on a wire rack before slicing and serving.

Serving and storing the pound block

Later on the cake is out from the oven, allow information technology sit in its pan on a wire rack for x minutes. So, gently remove the cake from the pan and let it absurd completely on a wire rack.

Yous can and then cut the cake into serving slices and serve. I dear enjoying my pound block plain, but I won't say no to a dollop of your favorite berry preserves over the cake.

You can store any leftover pound cake in an airtight container for upwardly to 3 days at room temperature and up to 1 calendar week in the fridge.

You can also freeze the cake for long-term storage. Wrap the cake in several layers of saran plastic and freeze for up to 3 months. Thaw frozen pound cake on your kitchen counter without unwrapping for the all-time result.