Foxhollow Tales

In preparation for the wedding shower that I am helping with this weekend, I had been searching for a recipe for a breakfast casserole that I made several times throughout the years. Well, I kept finding recipes that I hadn't made in a long time and found myself pulling out all the recipes I wanted to make them all! Wait a minute.....none of these are on Weight Watchers. I have got to get serious- back on it and lose a few more pounds. But, I am going to make this wonderful pound cake first. I am going to share this with you and it is super with whipped cream and fresh strawberries. Put this one in your recipe book

A perfect pound cake~

Ingredients:
6 eggs
1 cup cold unsalted butter
(8oz.) cut in 1/2-inch pieces
1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces
2 3/4 cups sugar
1 tsp. kosher salt
4 tsp. pure vanilla
3 cups sifted cake flour

Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 2 seconds to dislodge butter from paddle.
Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1 1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scarping once.
Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.
Gradually add about 2 1/2 cups of the flour on low speed, mixing until just blended. Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.
Turn batter into prepared pans. Shake pan gently to distribute batter. Drop filled pan from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.
Place on center rack of cold oven. Turn oven setting to 300. Bake for 1 hour 15 minutes to 1 1/2 hours without opening oven door for the first 1 hour and 15 minutes. Test for doneness by carefully inserting a cake tester in center of cake.
Transfer to cooling rack. Cool for 10 minutes before removing from pans.
Bake 1 hour 45 minutes for tube pan.

Makes 2 Loaves or one 10-inch tube cake.