Now, I can’t say this is a recipe I’ve never tried before. I’ve been making this pound cake for the last two years. Me being me, I was never too happy with my original recipe and was always trying to spice things up. As luck would have it, this new recipe was just wonderful! I could not be happier with the results. This pound cake is not only moist but delectable. It can be eaten for breakfast or as a dessert! It actually reminds me of a term my father uses to describe these types of pastries: “floofi”. This pound cake is very floofi.
4 cups of all-purpose flour
9 oz of Cream Cheese
3/4 cup of butter
3 cups of granulated sugar
5 large eggs
1 1/2 tsp of vanilla extract
1/8 tsp of salt
1/2 tbs of baking powder
10- 12 oz of milk
About half a cup of diced guava paste
1. The oven must be preheated. You all know the drill, 335 degrees is the temperature of choice.
2. In a large bowl, sift in your flour with the rest of the dry ingredients and place them elsewhere. They are unimportant for the time being.
3. In another large bowl, cream your butter, cream cheese, and sugar until they turn into a creamy delicacy. Don’t worry if you have some lumps. I actually prefer bits of cream cheese in my pound cake.
4. Grab your eggs, and one by one mix them into the creamy mixture. Don’t over mix, you just want the eggs to be friends with the cream. I deem it unwise to beat them into submission.
5. It is time to use your dry ingredients! Gradually combine your dry ingredients with your creamy mixture while adding bits of milk. It may seem complicated but just remember, bit by bit.
6. This mixture should produce about two loaf pans. “What size?”, you may ask. I don’t know. The big ones! 9 inches? Grease whichever size of pans you decide to use and bake for about 60 minutes. It all depends on what size of pan you’re using and how many of the pound cakes you intend to make. I made two large ones and those took 60 minutes. The best way to know your cake is ready is to pierce it through the heart with a toothpick or cake tester.