Pistachio and White Chocolate Pound Cake
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 1/2 cup plus 2 Tbsp. butter, softened, divided
- 1-1/4 cups sugar
- 2 tsp. ground cinnamon, divided
- 1/2 tsp. vanilla
- 3 eggs
- 1-1/2 cups flour
- 3 oz. chopped Baker's White Chocolate
- 1/2 cup chopped pistachios, divided
- 1/4 cup honey
- Heat oven to 325 degrees F.
- Line 8-inch square pan with parchment; spray with cooking spray.
- Beat cream cheese and 1/2 cup butter in large bowl with mixer until blended.
- Add sugar; beat until light and fluffy.
- Blend in 1 tsp.
- cinnamon and vanilla.
- Add eggs, 1 at a time, beating well after each addition.
- Gradually beat in flour until blended; stir in chocolate and 1/4 cup nuts.
- Pour into prepared pan.
- Bake 35 min.
- or until toothpick inserted in centre comes out clean.
- Meanwhile, microwave remaining butter, cinnamon and honey in microwaveable bowl on HIGH 1 min.
- or until butter is melted and mixture is well blended, stirring after 30 sec.
- Use skewer or fork to poke holes, in 1-inch intervals, in top of hot cake, being careful to not poke holes all the way through cake.
- Brush butter mixture over cake; sprinkle with remaining nuts.
- Cool cake in pan 30 min.
- Transfer cake from prepared pan to wire rack; cool completely.
cream cheese, butter, sugar, ground cinnamon, vanilla, eggs, flour, chocolate, pistachios, honey
Taken from www.kraftrecipes.com/recipes/pistachio-white-chocolate-pound-cake-181562.aspx (may not work)