I needed to celebrate the new ceramics, right? So I baked a cream cheese pound cake. I am giving you the WHOLE pound cake recipe that is usually baked in a regular bundt pan. I used TWO THIRDS of this recipe to fit in my silicon sunflower (one layer) pan.
This is a dense, rich, delicious creamy cake with cream cheese to keep it moist.
12 tablespoons butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs, at room temperature
3 cups flour
1 teaspoon salt
1 teaspoon vanilla extract
Generously butter and flour a 10-cup bundt pan. Preheat oven to 325 degrees.
In the bowl of a standing mixer, cream the butter and the cream cheese until fluffy. Gradually add the sugar and beat well (about 3 minutes).
Add the eggs one by one and beat well after each addition.
Sift the flour and salt together, and fold into the batter, alternating with the passionfruit purée. Stir in the vanilla.
Pour batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes. A wooden pick inserted into the middle should come out clean.
When cake is fully baked, remove from the oven and cool on a wire rack. Let cook completely before removing from pan.
For the frosting, I used 1 stick butter, 4 oz. cream cheese, 1 t. vanilla, and 3 c. powdered sugar. Blend well, and use a pastry bag to decorate cake.