Mary McDonald of Hermitage, Pa., was looking for a recipe for a cream-cheese poundcake. She is 80 and used to make this cake often but has lost her recipe.
Pat Holahan of Fayetteville, N.C., sent in a recipe she likes for Philadelphia Cream Cheese Poundcake. This simple cake is chock-full of butter, cream cheese and eggs and is anything but low-calorie. It is, however, rich, dense and delicious.
Dust the top with powdered sugar and serve it with fresh strawberries or sorbet for a classic dessert everyone is sure to enjoy.
Philadelphia Cream Cheese Poundcake
1 1/2 cups (3 sticks) unsalted butter, softened
8 ounces cream cheese, softened
3 cups sugar
3 cups flour
1 teaspoon lemon extract
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Cream butter and cream cheese until well blended. Add sugar and mix until smooth. Add eggs one at a time and mix until fluffy. Blend flour into mixture. Add lemon and vanilla extracts.
Pour batter into a greased and floured bundt pan. Bake for 1 hour and 15 minutes or until done.
Per serving: 613 calories, 8 grams protein, 32 grams fat, 19 grams saturated fat, 75 grams carbohydrate, 1 gram fiber, 187 milligrams cholesterol, 95 milligrams sodium
Katherine Sherman of Baltimore would like to have the recipe for a Thai soup called Woon Sen. It was made with bean-thread noodles, pork and mushrooms and was served at the now-closed Bangkok Place restaurant in Baltimore.
Mindy Reynolds of Topeka, Kan., would love to have the recipe for Linzer tortes similar to the ones sold everywhere in New York. The best ones she ever had were sold at El Greco Diner in Sheepshead Bay, Brooklyn.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.