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This is a HUGE cake and would require at least a 12-cup pan. Original recipe does not specify the volume only the diameter pan. I made this in a Nordic Ware Heritage Bundt Pan, and assuming you have any Nordic Ware Bundt pan, the volumes are the same so I altered the recipe so it should produce a cake that does not rise above the tube which will result in that section falling off. We show the good, bad and the ugly here, so pics are provided. The cake, however, is out of this world delicious!
- 1 cup butter
- 5 1/3 oz cream cheese
- 2 cups sugar
- 2 cups flour
- 4 large eggs
- pinch salt
- 2 tsp vanilla
Prepare pan by coating with non-stick spray. Do not preheat oven as cake is started in cold oven–pound cakes should be started in a cold oven to produce the proper crust.
Have all ingredients at room temperature. Sift flour; place in mixing bowl of large stand mixer. Add sugar & salt. Mix together with paddle beater. Add butter & cream cheese & beat until incorporated. Add remaining ingredients & beat for 1 minute at medium speed. Scrape down bowl then beat at medium-high speed for 2 min. Pour into prepared Bundt pan. Place in cold oven and set temperature to 300 degrees. Bake for 1 hour and 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10-15 minutes and then invert onto wire rack to cool completely.
Original Recipe Measurements:
- 1 1/2 cups butter
- 8 oz cream cheese
- 3 cups sugar
- 3 cups flour
- 6 large eggs
- 1/8 tsp salt
- 1 tbs vanilla
If you have a large enough pan (at least 12 cups) you can make the original recipe. However, if you have a Bundt brand pan, stick to the reduced recipe.
Here’s what fell off and why I altered the recipe:
