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Cream Cheese Pound Cake III

Reviewed: Jul. 7, 2007
Excellent. Nice dense texture, with a slightly crunchy outside. Best pound cake I have ever made. I did tweak the recipe a bit though. Might be helpful to others. I used cake flour rather than all purpose, this gave the cake a little extra. Also I replaced 1/4 cup of butter with buttermilk, made it a little more moist. I used 2tsp. of vanilla and 2 tsp of almond extract. If you don't love almond, use less, my husband wasn't crazy about it. I also tried a cake with 1tsp of coconut extract and made a pineapple glaze, great summer flavor.Just a heads up, each time I baked the cake it rose a great deal out of the pan, but was fine once I filled it out on a platter. The baking time was more along the lines of 1hour 45-50mins.
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