I can’t wait to make this cake. My neighbor brought me one for Christmas last week and it was so delicious that I had to make one myself and I had no idea what it would go in it
I made a cream cheese pound cake using your recipe minus the orange zest. I used almond extract and vanilla extract and made a vanilla glaze. It was perfectly delicious!!!!! Thank you for sharing your recipes! You gained a new subscriber ❤
Impossible to stop by without subscribing!! Have you ever soaked such a cake with like an orange juice? I’m sure the cream cheese made magic with that cake - must make it!! - LJ in FL
Mr. Charles I love the way you explain things. I hate the ones where they show you but never open their mouth. You and Mr. Eric really explain the details and I love that. Have you ever cook a black walnut cake or a raisin cake and how do you keep the raisins or the black walnuts from falling to the bottom. Keep the recipies coming ❤
@@EverythingSweetbyCharlesyes, that's what moma did.. any nuts, or other additions to cake batter.. just toss in flour before baking. I'm about to bake your pound cake. I'm assuming I need to add salt.. it looks beautiful Charles.. which is my hubby's name as well❤️ blessings from Peggy in Florida
Hi Chef Charles this is my 1st time ever watching you and I had to subscribe! Your method seems so easy and your cake looks so delicious. Great job! Would love to give this one a try. 😊
Charles, I have made 2 of your pound cakes and they were beautiful! I’m going to make this cream cheese version for my granddaughters wedding shower next Sunday. Can I add berries?
I've made cream cheese pound cake for a few years and never used baking power or baking soda. It has a fluffy velvety texture. I'm wondering why it's used here. 🤔 I guess I should bake and compare the two.
I'm a new subscriber. I 💙 this channel ! My fav parts "15.45 You know sometimes you don't have to say nothing." 😅 and 16:16, The Sugarhill Gang's Big Bank Hank reference " I'm here, I'm there, I'm everywhere" 🎶🎤 ( in my Mr. Charles voice ) Mmm-K?! 😁💙
Wish you showed the slice or cake thr cake when you sliced it. Yes i love the pan, you csn buy the pan at Nordic. They have all those fancy pans. They all cost at least 45 to 60 dollars.
Chef Charles, how long did you mix it after you added your flour? I use the same recipe as my mama and hers is always tall like yours but mine is not and I don't know what I'm doing wrong. She does use cake flour and I started using that but mine still is not tall like y'all. Some people say to beat it longer and some people say not to beat it too long.
When it's time add your flour in three stages . Only makes your flour about one to two minutes when adding the last of your flourr only makes it long enough for the flourr to combine and there's no sign of flour stop the mixer and handful about five or six times
When I make Cream Cheese pound cake, I start out in a cold oven because this cake doesn't take long to bake...buttt that's how the recipe I follow for many years call for. My cake never is burned on top. I love how you said not to add too much to the pan too!! Thank you Chef!!
I've never experienced that but I would say that once you cream your butter and sugar add your eggs one at a time third egg scrape down at last two one at a time that should eliminate your lump problem
Up on the description where the word more is hit on that and it will give you the whole recipe is one teaspoon of baking powder and 1/4 teaspoon of baking soda thank you
