RECIPES
30
Cream Cheese Pound Cake with cherry sauce
Pound Cake
Default Mode and Temperature:
Pure Convection
™
/325˚
Suggested Time:
50-60 minutes
Tips:
Use 9x5" loaf pan. Use rack position 2. For two pans, use rack positions 1 and 4.
Path to reach this function:
DACOR GUIDE-BAKERY-CAKES-#7 Pound Cake
This Dacor Guide function works for either homemade or boxed-mix pound cakes.
Nonstick cooking spray
1
⁄
2
pound butter (2 sticks), softened
1
⁄
2
cup vegetable shortening
(1) 8 ounce package cream cheese, softened
3 cups granulated sugar
Dash of salt
6 large eggs
3 cups cake flour
2 Tablespoons vanilla extract
Cherry sauce (recipe follows)
Adjust oven rack to position 2. In Dacor Guide, select
Pound Cake
. Allow oven to preheat. Spray (2) 9 x 5 inch loaf pans with
nonstick cooking spray. In a large mixing bowl or an electric mixer, combine butter, vegetable shortening, cream cheese, sugar and
salt. Mix together until well creamed. Add eggs 1 at a time mixing after each addition. Add flour 1 cup at a time. Add vanilla and
combine. Divide batter into loaf pans. Place in oven and set timer for 50-60 minutes. Bake until golden brown. Serve with Cherry
sauce, if desired.
Makes 2- 9x5 loaves.
CHERRY SAUCE
1
⁄
2
cup granulated sugar
2 Tablespoons cornstarch
1
⁄
2
cup water
2 cups frozen pitted tart cherries
1 Tablespoon cherry liqueur or orange juice
In a medium saucepan, stir together sugar and cornstarch; stir in water. Add cherries. Cook and stir over medium heat till thickened
and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat.
Stir in liqueur or juice. Serve warm.
Makes 2 cups sauce.
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