Sel's Cream Cheese Orange Pound Cake

Dearest Readers

As some of you know, it was my birthday this past week so I have been celebrating for the past 2 weeks and have not cooked or baked much and the few times I did, it was something quick and not worth posting. Today I decided to make something with cream cheese. I love cream cheese so much and I use it in most of my dishes (savory or sweet). The cream cheese gives this cake a rich, golden brown crust. I am in a baking mood this week and we have a potluck at work and I know my coworkers will be expecting something from me, preferably sweet.

I urge those of you who will be trying this to first make sure that the eggs, cream cheese and butter are at room temperature as this will help create a more even mixture. Organization is key when you are baking so I encourage you all to have all the ingredients ready and easy to reach. This cake has no leavening agents but it will rise beautifully, the key is to beat the first 4 ingredients thoroughly so do not rush that part of the process until you have an airy mixture.

 Lets bake!!!!

Ingredients

• 3 sticks butter (1 1/2 cups)
• 1 8 (ounce) package cream cheese
• 3 cups white sugar
• 2 oranges (for the zest)
• 1teaspoon orange extract
• 1 teaspoon vanilla extract
• 8 eggs (yes I said eight)
• 3 cups flour (I prefer all purpose for this cake)
• 1 teaspoon salt
• 1/4 teaspoon nutmeg

Directions

Preheat the oven to 325 degrees (165 degrees C). Generously grease a 12 inch bundt pan (you can use a tube pan)

In a large mixing bowl, cream together the butter and cream cheese on medium speed until smooth. In a separate small bowl, zest the oranges and then mix the zest with sugar thoroughly with your hands until all the sugar is flavored by the zest. Add the sugar-zest mixture to the butter-cream cheese mixture and increase your mixer speed to medium-high beating well until creamy and light. Add the vanilla and orange extracts.

In another bowl, whisk together the flour, salt and nutmeg until mixed well. Reduce your mixture speed to medium and add the flour mixture alternating with the eggs, make sure you begin and end with the flour mixture. Mix until all the ingredients are incorporated and pour batter into the the greased pan, shake the pan a little to make sure everything is even.

Bake for 1 hour and 20 minutes or until a toothpic inserted in the center comes out clean.

Leave cake in pan to cool for 25 minutes then remove cake from pan and cool completely on rack.

Sprinkle with powdered sugar and serve with ice cream or any othe sauce of choice.

Enjoy!!