Whatever you wish Poundcake

1 stick (8 tablespoons) butter

4 ounces cream cheese

1 cup sugar

3 extra large eggs, or 4 large eggs

2 cups flour

1 tablespoon baking powder

A pinch of salt

1 teaspoon vanilla extract

¾ cup milk

5 tablespoons whatever fruit spread you desire (raspberry, pineapple, cherry, apple)

Icing

4 ounces cream cheese

1½ cups powdered sugar

5 tablespoons milk

1 teaspoon vanilla extract

Heat oven to 350 degrees. Grease and flour a bundt cake or loaf pan.

In the bowl of a stand mixer, beat butter until smooth and creamy, about 3 minutes. Add cream cheese and sugar beat until very creamy, about 3 minutes. Add eggs, 1 at a time, beating between each one. Reduce speed of mixer and slowly add flour, mixing well. Add baking powder, vanilla, salt and milk beat at medium speed for one minute. Pour batter in prepared bundt pan. Carefully add the fruit spread slowly around the center of the batter. With a knife make a cut through the batter and spread but do not make a mixing motion.

Bake 55 minutes or until a cake tester comes out clean.

For the icing: In the bowl of a stand mixer, cream the cheese, add the sugar, then add the milk 1 tablespoon at a time. After the second tablespoon of milk add the vanilla and continue adding the milk until you get a pouring consistency to drizzle the icing all over the cake including the sides.

Serves eight to 10.

Cook’s note: I formulated this easy but very delicious cake as a starting point. Add chocolate or other extracts and fillings to the cake for different holidays. In lieu of frosting, garnish with whipped cream and strawberries. The texture and character of this cake is even delicious with a sprinkle of powdered sugar.