Thick, Rich, Decadent Blackberry Cream Cheese Pound Cake
Ingredients:
1 ½ cups butter, softened
3 cups sugar
1 (8 oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. vanilla extract
1 tsp. almond extract
2/3 cup jelly, any flavor
Directions:
Preheat oven to 350 degrees.
Using an electric mixer, beat butter until creamy.
Slowly add in sugar. Mix until fluffy.
Add cream cheese. Beat until creamy.
Add eggs one at a time. Mix gently.
Slowly add flour. Mix gently. Add extracts. Mix gently. (Too much mixing at this stage will make cake tough!)
Pour 1/3 of pound cake mixture into a greased and floured bunt pan.
Using a spoon, drop 1/2 jelly across the top of mixture.
Pour 1/2 of pound cake mixture on top of that. Drop rest of the jelly across the top of mixture. Add rest of pound cake mixture on top.
Using a knife, gently swirl it threw mixture once. (Stop! Do not swirl it anymore. You do not want to mix the two ingredients together!)
Bake for 1 hour or until done. (Like any other cake, it is done when you insert a toothpick into its middle and it comes out clean.) Cool in pan.
