I’m a Hamilton Beach Ambassador & was provided a product to facilitate this post. All opinions are my own.
Summer is a great time to do some baking. I don’t know about you, but my family is very busy/active in the summer, which means they get extremely hungry. They’re always rummaging around in the kitchen, looking for something yummy to eat… and they’re always requesting I bake them something sweet.
I’d been wanting to bake a pound cake for quite some time-just hadn’t gotten around to it. When Hamilton Beach sent me this beautiful 6-Speed Stand Mixer, I knew just what I’d make first! (Isn’t she a beauty?!)
Hamilton Beach Stand Mixers save time & energy and are built to handle even the thickest batters. Here’s a bit more info for you: Dimensions (inches): 11.89 H x 8.66 W x 13.59 D
- Same mixing action as KitchenAid® stand mixers
- Mixing action gives complete bowl coverage
- Powerful 300 Watt motor
- Better mixing than 2-beater stand mixers
- 3 attachments offer mixing versatility
- 6 speeds and special fold setting
- Stainless steel 3.5 quart bowl
- Includes flat beater, whisk and dough hook
- Mixing head spins as it rotates completely inside the bowl
- Tilt-up head lifts out of the way for easy bowl access
- Nonslip feet
As I was preparing my grocery list, to get all my ingredients, I received one of those ingredients in the mail! Nielsen*Massey sent me a bottle of their Madagascar Bourbon Pure Vanilla Extract, one tablespoon equals one vanilla bean. (In other words, this is the good stuff!)I couldn’t wait to use my new stand mixer & vanilla, game on!This Pound Cake has cream cheese in it, which all but guarantees it’s gonna be delicious… my cream cheese fans know what I mean!Here we go: Cream together 1 1/2 cups butter and 1 8oz pkg cream cheese.Next, slowly add in 2 1/2 cups sugar, mix well.It’s time to add your eggs, one at a time- 6 total. Add an egg, then mix, making sure egg is completely blended in before adding the next one.The time had come to add our Nielsen*Massey Vanilla! Yay! You’ll need 1 teaspoon.Add in 1/4 teaspoon salt next.Blend them both in. Now add 3 cups flour, SLOWLY and one cup at a time. (Look at my Hamilton Beach 6-Speed Stand Mixer doing all the work!)My batter looked so light and fluffy and smelled so good! I just wanted to dip my finger in it… but I didn’t!Time to pour the batter into your greased & floured baking pan.Bake in a preheated 350* oven for 60-75 minutes. Insert a toothpick into the center of the cake, if it comes out clean, cake’s done. Let the cake cool for 10-20 minutes, then remove it from the pan. Once it cools done some more, you can decorate it however you like. (I added my whipped cream to the top a bit too early… and it began to melt).I dusted the top with some powdered sugar, added some whipped cream & mixed berries. I love the way it looked when I was all done!Here’s another pic, then we’ll get to my FANTASTIC GIVEAWAY!One last pic!Ahh, the cake was delicious, the vanilla is the finest I’ve ever used & my Hamilton Beach 6-Speed Stand Mixer worked like a Boss! Now it’s time for one of my readers, yeah YOU, to win this mixer & a 2 oz bottle of vanilla! Thanks to Hamilton Beach & Nielsen*Massey! Good luck everyone!