I just tried this & all went well until the glaze. I followed the instructions, but it ended up thick & gloppy - too thick to try brushing & not a good consistency for pouring. It really made a mess of the cake. I left it for a good while, then went back & warmed up the remaining glaze enough to get it out of the pan, put it in a pyrex measuring cup & microwaved it until it would flow a bit. I poured this over the first attempt a glazing. It still did not give it a good glaze. Any ideas would be appreciated. I've made other glazes with lemon juice & powdered sugar, etc. Couldn't I just use powdered sugar, water & Crown Royal for a glaze?

I still love, and use, my old-fashioned rotary egg beaters. Of course, I'm multi-beatered and love my little portable electric mixer, and the honkin' huge bright yellow Kitchen Aide stand mixer. And the old, black potato masher that you simply pound the potatoes into submission with. And the ever-useful whisk. Man? Do I have too many tools to simply mash up food?

This is the one I make. Cream Cheese Pound Cake Southern Living November 2001 Yield 1 (10-inch) cake Ingredients 1 1/2 cups butter, softened at room temp 1 (8-ounce) package cream cheese, softened at room temp 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/8 teaspoon salt 1 tablespoon vanilla extract Preparation Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix. Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

It depends on how you define "pound cake". Traditional quatre quarts (four quarters) pound cake has equal weights of flour, sugar, eggs and butter. Flavorings can be added, like a spoon of vanilla or orange, or even mixed in little bits and pieces, but it's meant to be plain and fairly dense. You do need to beat it hard to whip air in, and can also separate the eggs to whip the whites with a pinch of the sugar, then fold in the mix of the other parts carefully, for a lighter cake. The only liquid of any quantity in this kind of pound cake comes from the eggs. In some parts of the USA, however, "pound cake" refers to what books usually call "butter cakes", which are plain ol' cakes of the kind one makes for frosted birthday cakes. Those have both eggs and baking powder, but have different proportions. For myself, I prefer to talk about egg rising cakes (which includes sponge and angel) vs. baking powder cakes, because it's less confusing for me. Baking powder cakes often have milk in them, and fewer eggs, and have all kinds of alternative liquids and fats, ranging for oil to yoghurt to applesauce. Because of the chemical leavener, heavier things can be incorporated.