The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Pound Cake

A particularly melt in your mouth version.


4 ozs. Butter, 1 stick
1/2 lb. Margarine, 2 sticks
8 ozs. Cream Cheese
1/8 tsp. Salt
3 cups Flour
3 cups Sugar, or 2&1/2 cups*
6 Eggs
1&1/2 tsps. Vanilla, or 1 tsp.*


Remove the Butter, Margarine and Cream Cheese from the refrigerator to soften at room temperature.  Grease and flour a 10 inch bundt pan or one 9x5" loaf pan and once 8x4" loaf pan.  Combine the Salt with the Flour.

Preheat an oven to 325°F or  300°F*.

Cream the butter, margarine and cream cheese.  Slowly add in the Sugar and beat until light in color and fluffy.  Add two Eggs and beat well, then half of the flour, beat, 2 more Eggs, beat, the remaining flour, beat, and finally beat well after the addition of the remaining two Eggs.*  Stir in the Vanilla.

Spread the batter evenly in the greased and floured bundt pan or proportionally in the loaf pans, about 5 cups to 3&1/2 cups.  Bake until a split forms in the center and a toothpick inserted into it comes out clean, with the bundt and 9x5" loaf pans, about 1&1/4 hours at 325°F or 1&1/2 hours at 300°F*, and with the 8x4" loaf pan, about 1 hour at 325°F or 1&1/4 hours at 300°F*.

Cool upright in the pan(s) on a cake rack for 10 to 15 minutes then invert onto the cake rack, remove the pan, return upright and let cool completely.  Optionally lightly dust with powdered sugar.


* After Debbie gave me this recipe I discovered that I had a nearly identical recipe from my Aunt Arlene called Cream Cheese Pound Cake.  The differences are annotated by the asterisk on Arlene's contributions.

You probably would not be surprised to learn that I've tried making this with all butter and no margarine, but I've since become convinced it comes out better with the margarine.

According to Hollywood Squares, this is called pound cake because the original recipe called for 1 pound of flour (3&5/8 cups), 1 pound of sugar (2&1/4 cups) and 1 pound of butter (2 cups).

Serving Suggestions:

Goes particularly well with sliced sweetened strawberries, or any fruit or fruit combination for that matter, and of course whipped cream.  If you made it in the bundt pan, filling the center hole with whole berries makes a nice presentation.  I recently discovered that a slice is a great place for some of my apple butter.


Other Information:

Source: Debbie Sloan, my would be ex-wife had I not been gay, and my Aunt Arlene.

Preparation: 0:30
Bake: 1:15
Total: 3:00

Yield: 16 slices
Servings: 16

Nutrition Facts per Serving:
462 Calories
24g Fat (46.7% calories from fat)
6g Protein
56g Carbohydrate
1g Dietary Fiber
111mg Cholesterol
278mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
4 1/2 Fat
2 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.