This Cream Cheese Pound Cake recipe is unlike anything you've ever tried before. It's moist and tender, rich but not heavy.

This irresistible homemade Red Velvet Pound Cake is simply divine, especially when you add a decadent cream cheese glaze. Picture this: a velvety, moist, and rich red-hued chocolate cake, infused with ...

Add the cream cheese and ... Loosely tent the cake with aluminum foil. Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto ...

Just layer cubes of store-bought pound cake, fresh fruit, and whipped cream cheese for the easiest dessert. Ree loves the tangy flavor of key lime pie so it's no wonder she incorporated it into ...

There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...

The bold colour of a red velvet cake is a delight to the eye and, with its rich cream cheese vanilla icing, it’s even more of a joy to eat. Preheat the oven to 180C/160C Fan/Gas 4. Grease two ...

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Banana CakesThis is our interpretation of the Edmonds Cookbook Banana Cake ... Both the cream and the sugar need to be really hot when they are combined. Cream Cheese IcingMakes 3 1/2 cups ...