Cream cheese cake can be served plain or with fruit


Veronica Carico of Baltimore was looking for a recipe for cream cheese pound cake, and Sandy Ferraro of Ellicott City, responded with one of her favorites.

Ms. Ferraro moved here in April from Virginia Beach and brought with her a cornucopia of cooking knowledge and recipes from her former cookie gift basket business, Cook-ease by Sandy.

This cake is very basic and versatile and can be served plain or with fresh fruit, she adds. And it freezes well too,

Cream cheese pound cake

1 1/2 cups butter, softened

8 ounces cream cheese, softened

3 cups sugar

6 large eggs

1 1/2 teaspoons vanilla

3 cups flour, sifted

1/4 teaspoon salt

L Heat oven to 350 degrees. Grease and flour 10 inch tube pan.

Beat butter and cream cheese together until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Sift flour and salt together; blend into creamed mixture. Spoon into prepared pan. Bake for 1 hour and 15 minutes. Cool in pan for 5 minutes. Remove from pan and cool completely on wire rack.

Our food testers say this recipe works very well and has a very nice flavor, but add that its consistency was a bit heavy.

For a lighter and fluffier cake try adding the egg yolks first to the mixture, then beat the egg whites until fluffy and add. Also add half a cup more flour and do not overwork the dough.


Marie Foster of Baltimore asked for an original recipe for a pan coating for use in baking.

Deborah Kehne of Baltimore sent instructions for "Ms. Bunn's tried and true pan coating":

Mix half a cup of any solid shortening with a quarter cup all-purpose flour. Mix until smooth. Store mixture at room temperature in covered container.

Use to coat pans instead of the usual separate greasing and flouring of pans. Cakes won't stick.


The exact amount of coconut needed for the Ugly Duckling Cake was omitted from last week's recipe. Here it is again.

Ugly Duckling Cake

1 package (2-layer size) yellow cake mix

1 can (16 ounces) fruit cocktail, with syrup

2 eggs

2 1/3 cups coconut

1/2 cup firmly packed brown sugar

1/2 cup butter or margarine

1/2 cup granulated sugar

1/2 cup evaporated milk

Combine the cake mix, fruit cocktail with syrup, 1 cup of the coconut and eggs in a large mixer bowl. Blend, then beat at medium speed for 2 minutes.

Pour into greased 13-by-9 inch pan. Sprinkle with brown sugar.

Bake at 325 degrees for 45 minutes, or until cake springs back when lightly touched.

Glaze: Bring butter, granulated sugar and milk to a boil in a small saucepan; boil 2 minutes. Remove from heat; stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.


Recipe finder

If you are looking for a recipe or can answer a request for a long-gone recipe, write to Jill L. Kubatko, Recipe Finder, Food Section, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number.


* Pat Binko of Westminster asks for recipes for a prune spice cake with a 7-minute icing made with brown suga, that she says was in the "Kate Smith Cookbook," which her mother used in the 1940s'-50's.

* Paul J. Lehon of Baltimore would like a recipe for Mussels in Green Sauce, similar to the dish served at the Spanish Mansion restaurant more than a decade ago.

* Frances A. Wence of Baltimore is looking for a recipe for Turtle Cookies that resemble Demet's Turtles candy, but are not a bar type cookie.

* Cecelisa Charyszyn of Manchester has been searching for years for a recipe for Frech Cheese Cake. She says it had a graham cracker crust only and the rest of the cake was just cheese baked to a light brown color. It was light and fluffy as if it was filled with air.

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