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Article: Cream cheese poundcake, fresh banana loaf cake, lemon meringue cake, classic white cake layers.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- February 13, 2003
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Copyright informationCOPYRIGHT 2003 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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CREAM CHEESE POUNDCAKE
Preparation time: 20 minutes
Cooking time: 65 minutes
Yield: One 10-inch tube or bundt cake, about 16 servings
"Many poundcakes are baked as loaves, but I find that poundcakes have an excellent texture and superior lightness when they are baked in a tube pan," Nick Malgieri writes in "Perfect Cakes." "A tube pan also bakes the cake more quickly because of the heat conducted into the center of the pan through the tube, and this makes for a moister cake."
Cake batter:
2 cups bleached all-purpose flour (spoon flour into measure cup and level off)
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