Ingredients: |
Ingredients: 3 cups superfine or granulated sugar 1½ cups unsalted butter, at room temperature 6 oz. cream cheese, at room temperature 4 large eggs, at room temperature 2 large egg yolks, at room temperature ¼ cup half & half 3 tsp. vanilla extract 3 cups all purpose flour 1 tsp. salt
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Directions: |
Directions:With oven rack in center position, preheat to 300º. Grease & flour a 10” (14 cup) Bundt pan. Beat sugar, butter & cream cheese with a heavy-duty electric stand mixer fitted with paddle attachment on medium high speed until very fluffy & pale in color (5-7 minutes). Add eggs, 1 at a time, beating on low speed until yellow disappears after each addition. Add egg yolks, half & half, & vanilla. Beat on low speed just until blended. Stir together flour & salt in medium bowl; gradually add to butter mixture in 3 batches on low speed just until blended after each addition, scraping down sides of bowl as needed. Remove bowl from stand. Using a spatula, stir batter once by hand, scraping sides & bottom to incorporate any unmixed batter. Spoon batter in prepared pan. Gently tap pan on counter to release any large air bubbles. Bake in preheated oven until cake is golden & long wooden pick inserted in center comes out clean (1⅓ - 1½ hours). Cool cake on wire rack 15 minutes; remove cake from pan. Cool completely on wire rack before slicing & serving (2 hours). |