Rich cream cheese tube cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Cake flour |
| 2 | teaspoons | Baking powder |
| 1 | cup | Butter; softened |
| 8 | ounces | Cream cheese; softened |
| 1½ | cup | Sugar |
| 4 | larges | Eggs |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Lemon rind; grated |
| 2 | tablespoons | Rum OR brandy OR cognac |
| Confectioners' sugar | ||
Directions
1. Heat oven to 325 degrees. Grease 10-inch tube or bundt pan; set aside. Sift together flour and baking powder; set aside.
2. Beat together butter and cream cheese until well blended. Add sugar and beat until light, about 2 minutes. Beat in eggs and flavorings, then carefully blend in flour mixture.
3. Turn batter into prepared pan; bake 75 to 80 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto rack to finish cooling. Dust with confectioners' sugar while still warm.
Source: Chicago Tribune, November 6, 1996