Double Rich Pound Cake With Mascarpone Topper

  • Originally Posted by: Cadillacgal

    I got this recipe out of Better Homes & Gardens about 4 years ago. Whenever I take it to a potluck it is always gone, with or without the Mascarpone topper! Usually I just make the cake sans the topper and slice very thinly. It is wonderful!


    Prep time: 1 hour
    Bake time: 60 - 70 minutes
    3/4-cup butter
    1 8-oz. package of cream cheese
    6 eggs
    2 cups flour
    1-teaspoon baking powder
    2 cups sugar
    2 teaspoon real vanilla

    Allow butter, cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10- inch tube pan, bundt pan or 2 8x4x2 inch loaf pans; set aside.
    Preheat oven to 325°. Combine flour and baking powder; set aside.
    In a mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 6 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture, beating on low to medium speed just until combined. Pour the batter into a prepared pan, spreading with the back of a spoon or small spatula, if necessary, to form an even layer.
    Bake for 60 to 65 minutes for tube pans or 60 - 70 for loaf pans or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool thoroughly on rack.
    To serve: Add a dollop of mascarpone topper. Serves 20.

    Mascarpone Topper
    1 8-oz. carton mascarpone cheese, softened
    1/4 cup chopped walnuts
    2 tablespoons milk
    1-tablespoon honey
    In a mixing bowl stir together cheese, walnuts, milk and honey. Store tightly covered in the refrigerator up to 2 days. Makes 1 1/4 cup.