Great-tasting poundcake

The Baltimore Sun

Linda Everett of Knoxville, Tenn., was looking for a recipe from the 1980s that she had misplaced. It's for a poundcake made with cottage cheese. She said it was "moist and tasty - only needed a sprinkle of powdered sugar on top to make it the perfect dessert."

Nancy Simmons of Salisbury, N.C., sent in a recipe she has used for many years for a cottage-cheese poundcake. I think the best poundcakes are made with real butter, so I tested her recipe using a good-quality unsalted butter. The cake had a lovely texture and flavor. Making it in a bundt pan dresses this simple cake up some. Serve it with fresh berries and whipped cream, and I would agree that you'll have a perfect dessert.

Recipe request

* Phyllis Fitzpatrick of Halethorpe is looking for the recipe for the creamy dill salad dressing served at Cafe Hon in Baltimore.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder @baltsun.com. Names and addresses must accompany recipes to be published.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

cottage-cheese poundcake

(serves 16)

3 cups sifted flour

1/4 teaspoon baking soda

1 cup butter or margarine, softened

1 cup cottage cheese, sieved

2 cups sugar

6 eggs, separated

1 teaspoon grated orange rind

1 teaspoon vanilla

confectioners' sugar

Preheat oven to 300 degrees. Grease a 9-inch bundt pan. Sift flour and baking soda onto wax paper. Using an electric mixer, beat butter or margarine and cottage cheese until smooth and creamy. Slowly beat in 2 cups sugar until fluffy. Beat in egg yolks, one at a time. Beat in orange rind, vanilla and flour mixture until well blended.

In a separate bowl, beat egg whites until stiff but not dry. Gently fold the beaten whites into cake batter. Spoon batter into prepared pan, smoothing top evenly. Bake for 1 1/2 hours or until top springs back when pressed lightly. Cool in pan on wire rack 10 minutes. Turn out onto rack and cool completely. Sprinkle with confectioners' sugar before serving.

Per serving: : 318 calories, 7 grams protein, 14 grams fat, 8 grams saturated fat, 43 grams carbohydrate, 1 gram fiber, 111 milligrams cholesterol, 105 milligrams sodium

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