A huge attribute of pound cakes is they freeze so well. At least 4 to 6 months. In fact, I believe pound cakes are tastier after serving freezer time.
To freeze the cake or a portion of the cake:
Cool the cake completely
Wrap the cake 2 or 3 times in plastic wrap and aluminum foil. I usually use just aluminum foil.
Put in large freezer storage bag. I skip this sometimes and just freeze in foil.
To freeze in slices:
You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
Ingredients
8 ounces Cream cheese Room Temperature
1½ cups Butter Room Temperature
3 cups Sugar
6 Eggs Room Temperature
3 cups All purpose flour Sifted
¼ tsp Salt
1½ tsp Vanilla or Almond Live on the edge and try the almond
Instructions
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