Pound Cake - Chablis Cream Cheese Pound Cake with Chablis Glaze

  • 1 Tablespoon ADAMS Pure Vanilla Extract
  • 2 Tablespoons ADAMS Reserve Dehydrated Chablis Wine
  • 3 Cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon ADAMS Reserve San Francisco Bay Sea Salt, to taste
  • 3 Cups Sugar, granulated
  • 3 sticks Butter, unsalted, softened
  • 1 8 ounce Cream Cheese, softened
  • 6 large Eggs, room temperature
Preheat oven to 350 degrees F. Grease and flour a stem pan or 10 inch bundt pan. Sift together flour, baking powder, baking soda and salt. Repeat sifting and set aside. In a large mixing bowl cream together the butter, cream cheese and sugar. Beat until light and fluffy. Add eggs one at a time, beating until well blended after each addition. Add ADAMS Reserve Pure Vanilla Extract or ADAMS Pure Vanilla (powder or liquid). Blend well. Add ADAMS Reserve Dehydrated Chablis Wine and blend well, scraping sides of the bowl. Add the sifted flour mixture, mixing just long enough to incorporate the flour. Pour into pan and level. Place on center rack in preheated oven and bake for 75 minutes, or until a wooden toothpick inserted in center of cake comes out clean. Remove from oven and cool upright in pan for 20 minutes. Remove cake from pan.

» Chablis Glaze

  • 2 Tablespoons ADAMS Reserve Dehydrated Chablis Wine
  • 1 Cup Sugar, granulated
  • 1/2 Cup Water, Cold
Measure the ADAMS Reserve Dehydrated Chablis Wine and sugar into a saucepan. Blend together. Add cold water and begin stirring, blending thoroughly. Heat mixture, bringing it to a simmer, then remove from heat and cool until mixture is transparent. Brush the glaze onto the warm pound cake, covering sides, center and top of cake. Allow cake to cook prior to serving.

» photo

chco and cream cheese pound cake

Back To Recipe