Sooooo. This recipe is not exactly the greatest thing for you, even with the Splenda. But then, it really is good. REALLY.
Have you ever discovered that recipe that just looks soooo damn good that you already know how yummy it will be even before tasting it? This is one of those.
I have always fumbled with the simplest of recipes. And the pound cake is one of those. You know those you a pound of everything blah blah blah? Well, I tried that. It was good, but not competing with Sara Lee anytime. I followed other recipes as well, still not Sara’s. But this one, I swear, is better than Sara’s. Or Martha’s. Or Julia’s. Hell, This is the best that I have ever tasted. Ever.
|3 c||all purpose flour|
|3 stick||butter, room temperature|
|1 pkg||cream cheese, (8 oz.) room temperature|
|6 large||eggs, room temperature|
|1 1/2 c||non fat dry milk powder|
|1 1/2 tsp||baking soda|
|1 1/2 tsp||almond extract|
|1 tsp||butter flavoring|
Preheat oven to 325 degrees F. Spray a bundt pan with non stick cooking spray, or use Bakers Joy as I like to use, and set aside till needed. In a mixing bowl cream together the butter, cream Cheese,and splenda till creamy. In a seperate bowl add flour, non fat dry milk powder, & baking soda, then blend together by stirring. Set aside till needed.
Add eggs one at a time to the cream cheese mixture, and beat till well blended. Then add both extracts, beating till incorporated into batter. Gradually add blended flour mixture in thirds to egg mixture, beating well after each addition.
Now pour batter into prepared bundt pan. Spray top of batter lightly with non stick cooking spray. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into middle of cake comes out clean. Make require an additional 10 to 15 minutes. Check first to be sure.
Dust lightly with powdered sugar, or use your favorite Sugar Free frosting, or in a pinch do as I did, use canned variety of Sugar Free Frosting.