Maple Cream Cheese Pound Cake
recipe from Shelburne Farms Cookbook via Lisa @ The Cutting Edge of Ordinary
8 ounces of cream cheese, very soft
1 ½ cups (yes, 3 sticks) of unsalted butter, at room temp
2 cups granulated sugar
1 cup granulated maple sugar (this is one thing I do not have in my pantry, you can substitute 1 cup packed light brown sugar, which I did)
1 teaspoon table salt
1 tablespoon pure maple syrup
6 large eggs
3 cups all purpose flour

Preheat the oven to 325. Generously butter the loaf pans. (I used Bakers Joy and it worked perfectly). In a standing mixer fitted with a paddle attachment beat together the cream cheese and butter until they are completely smooth (4 – 5 mins). Scrape down the sides and bottom of the bowl. Add the white and brown sugars and salt and continue to beat until light and fluffy, 5 more minutes, stopping once or twice to scrape down the bowl.

In a medium bowl, whisk together the maple syrup and eggs. With the mixer running on low speed, gradually add the egg mixture to the cream cheese mixture, mixing well with each addition. Scrape down the bowl. Add the flour 1 cup at a time, mixing on low until incorporated. This makes a lot of batter, so add the flour slowly. I had a mushroom cloud of flour explode in my face while I was adding this in! Scrape down the bowl and mix for 1 more minute until the batter is completely smooth.

Divide the batter evenly between 2 loaf pans (8 ½ by 4 ½ or 9 by 5). Smooth the tops with a spatula. Bake for 35 minutes and then turn the oven down to 300 and bake for another 45 – 50 minutes, tenting with foil if the tops become to dark. The cakes are done when a tester comes out clean and the crack in the top of the loaf is just barely moist. After I turned the oven down to 300 I set my timer for 40 minutes and they were perfectly done. Remove the cakes immediately from the pan and cool on a wire rack.

Like most pond cakes this one hold up beautifully in a sealed container at room temperature for up to a week. It also freezes very well.