I've adapted Marguerette Allen's famously moist, dense cream cheese pound cake recipe for our 18 cup square tube pan! It's a wonderful cake with great flavor and crunchy crust.
1 pound (4 sticks) unsalted butter, room temperature
1 1/2 packages (12 oz) cream cheese, room temperature
4 cups sugar
8 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons butter flavoring
4 cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter, cream cheese, and sugar in the bowl of a stand mixer until fluffy and it sticks to the bowl (about 6 minutes at medium speed). Add extracts and beat until combined. Scrape the bottom and sides of the mixing bowl. Add one egg at a time, beating after each addition until fully incorporated. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours 15 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
