Pound Cake with Mascarpone Topper

Pretty enough for a party, pound cake and colorful fresh fruit are delicious and decorative. To save time, make the mascarpone topping ahead.

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  • Makes: 20 servings
  • Prep: 30 mins
  • Bake: 1 hr 325°F
  • Stand: 30 mins

Pound Cake with Mascarpone Topper

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1.0 by 2 people

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Directions

  1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan or two 8x4x2-inch loaf pans, set aside.
  2. Preheat oven to 325 degrees F. Combine flour and baking powder; set aside.
  3. In a mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 6 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture, beating on low to medium speed just until combined. Pour batter into prepared pan, spreading with the back of a spoon or small spatula, if necessary, to form an even layer.
  4. Bake for 60 to 65 minutes for tube pan or 65 to 70 minutes for loaf pans or until a wooden toothpick inserted near center comes out clean. Cool in pan(s) on wire rack 10 minutes. Remove from pan(s); cool thoroughly on rack. Cut triangles of cake.
  5. In a mixing bowl stir together mascarpone cheese, walnuts, milk, and honey.
  6. To serve, arrange cake wedges in individual bowls with fruit, if desired. Add a dollop of mascarpone mixture (about 1 tablespoon per bowl). Makes 20 servings.

From the Test Kitchen

Prepare mascarpone mixture up to 2 days ahead; cover and chill.

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Nutrition Facts (Pound Cake with Mascarpone Topper)

  • Per serving:
  • 306 kcal ,
  • 19 g fat
  • (10 g sat. fat ,
  • 109 mg chol. ,
  • 149 mg sodium ,
  • 31 g carb. ,
  • 0 g fiber ,
  • 7 g pro.
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