This recipe is a nod to my fiance’s sister-in-love, Kim. Who he lovingly referred to as “Kim Possible” as much of the family did.
Kim’s spirit was as bright and warm as any, from her cooking to her conversation, she made everyone feel like family and everywhere feel like home.
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This is Kim’s recipe for pound cake as interpretted from the parchment she hand wrote the recipe on.
This pound cake is very buttery and rich and absolutley delicious. It stands alone, but would pair well with a fruit topping such as strawberries or blueberries. For the Holidays, a nice glass of egg nog with brandy compliments it perfectly.
Making Kim Possible Pound Cake
You do not need to preheat the oven for this cake. It starts in a cold oven. The purpose of preheating an oven for cake is to allow a traditional lighter cake to rise quicker.
Pound cakes are of course heavier, and should take longer to rise, so starting in a cold oven works best.
This recipe calls for 2 sticks of butter and one bar of cream cheese. This comes from the 18th century recipe that called for one pound each of sugar, butter, flour, and eggs. Hence the term “pound cake.”
You start off by creaming the room temperature butter and cream cheese until light and fluffy.
Add in the sugar and allow that to thoroughly cream together as well.
The eggs must be added one at a timeto be sure each is incorporated before adding the next one. This is also where you throw in the salt and vanilla.
Carefully and slowly add in the flour without over mixing, you want to make sure it is all incorpoarated but stop mixing at that point, this will allow the pound cake to be light and tender.
Once everything is incorporated, put the batter into the tube pan, this is the pan I used and it comes out perfect everytime, and spread it around ensuring it is smooth and even on top.
Tap it on the counter a couple times to make sure there are no large air bubbles inside the cake.
Place the cake into the cold oven and put the temp on 325. Do not open your oven for an hour and a half. If you pull it out after the hour and a half and the tester is still wet, then put it back in for 5 minutes at a time until done.
Place on counter to cool in pan for at least 20 minutes. Then flip upside-down onto a rack with a piece of parchment on it to finish cooling.
Cut and enjoy!
Kim Possible Pound Cake
Course: DessertDifficulty: Easy12
servings15
minutes1
hour30
minutesThis family recipe for pound cake has a beautiful crust on top and is tender and moist in the inside.
Ingredients
1 (8 oz.) package cream cheese, softened
1 cup butter, 2 sticks
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups cake flour
1/4 teaspoon salt
Directions
- DO NOT Preheat Oven – This cake starts cooking in a cold oven.
- Generously grease and flour a 10-inch tube pan.
- In a mixing bowl, cream together the cream cheese and butter on medium-high speed until fluffy, scraping sides as needed.
- Slowly add sugar; beat well.
- Add eggs, one at a time, beating after each addition. Add vanilla extract and salt.
- At low speed, add flour, 1/4 cup at a time. Beat just until combined.
- Pour batter into tube pan.
- Spread batter evenly into the pan. Drop pan on the counter a few times to remove air bubbles.
- Place in a cold oven and turn the heat to 325º F. Bake for 1-1/2 hours or until a long wooden pick inserted near the center of the cake comes out clean.
- If not done, put back in oven for 5 minutes at a time. If the top gets too brown, cover loosely with foil while it finishes baking.
- Cool for 20 minutes on a wire rack before removing from the pan.
- Once cooled slightly, cover with parchment paper and place wire rack on top to turn upside-down onto parchment over wire rack.
- Remove pan. You made need to tap the top a few times to ensure it falls out of pan.
- Once cooled, place on cake stand and serve.
Notes
- Store leftover cake in refrigerator for up to 5 days.
- Ensure ingredients are all room temperature before beginning.
- Be careful not to overmix once everything is combined.
- Be patient, pound cake is supposed to cook low and slow.
- The top of this pound cake is very light and crunchy, there may be a few cracks on top.
