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Cream Cheese Bundt Cake Lee Bailey's Long Weekends Yield: serves 8 or more ¾ cup margarine 6 Tbsp. butter 2 cups granulated sugar 6 oz. cream cheese, softened 1½ tsp. vanilla extract 4 large eggs 2 cups all-purpose flour Pinch of salt Blueberry Cinnamon Syrup(optional, recipe below) Confectioners' sugar (optional) Grease and flour a Bundt pan. Cream together the margarine, butter, and sugar until light. Beat in the cream cheese until smooth. Beat in vanilla. Beat in eggs, one at a time, then stir in the flour and salt. Spoon into pan and put in a cold oven. Turn oven on to 275o and bake until tester comes out clean, about 1 hour and 10 minutes (check for doneness after 1 hour). Allow to cool and remove from pan. Serve with Blueberry Cinnamon Syrup or dust with confectioners' sugar. Blueberry Cinnamon Syrup Yield: about 3 cups 1 cup sugar 1 cup water 1 long stick of cinnamon, broken in half 2 long strips of lemon peel 10 black peppercorns 1 pint blueberries, picked over Combine sugar, water, cinnamon, lemon peel, and peppercorns in a saucepan. Stir and bring to a boil, stirring. Add blueberries and cook for a minute or two. Cool, then refrigerate until well chilled. Lee Bailey's Note: Frozen berries are fine for this. If you use them, don't cook them. Instead, remove hot syrup from the heat and just dump them in. My Note: This sauce is unusually good. |
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