Holiday Cream Cheese Pound Cake

1 1/2 packages (12 oz) cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped glazed mixed fruit (cherries, pineapple, etc)
2/3 cup chopped toasted pecans

Beat cream cheese 12 oz. Cream cheese and butter in large bowl until smooth and creamy. Gradually beat in 2 1/2 cups sugar. Separate yolks from whites, set whites aside. Beat yolks into sugar mixture, one at a time, beating until light and fluffy after each addition. Stir in flour, salt, and vanilla. Mix well.

Using clean beaters, beat egg whites until soft peaks form. Gradually add 1/2 cups sugar and beat until whites form stiff peaks. Stir 1/4 egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glazed fruit and pecans. Pour into a greased and floured 12 cup bundt pan.

Bake at 325 degrees for about 1 1/2 hours or until a toothpick inserted in center of cake comes out clean. Cool on wire rack for 20 minutes before turning cake out of pan and completely cooling on wire rack.
1/4 package (2 ounces) cream cheese, softened
1 cup powdered sugar
1 – 2 teaspoons lemon juice or milk

Beat cream cheese, sugar, and enough lemon juice to make glaze consistency. Drizzle cake with glaze, garnish with additional glazed fruit. Refrigerate cake. Cake is best if allowed to stand at room temperature for 1 to 1 1/2 hours before serving.

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