Cream
Cheese Pound Cake
Ingredients
1 ½ cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
Dash of Salt
1 ½ teaspoons vanilla extract
Method
1.
Beat
butter and cream cheese at medium speed with an electric mixer about 2 minutes
or until creamy. Gradually add sugar,
beating 5 to 7 minutes. Add eggs, 1 at a
time, beating just until yellow disappears.
Gradually add flour and salt, mixing at low speed just until blended/
stir in vanilla. Pour into a greased and
floured 10-inch tube pan.
2.
Bake
at
325° for 1 ½ hours or until a wooden pick inserted in center of cake comes out
clean. Cool in pan 10 minutes remove
cake from pan and cool completely on a wire rack. Makes 1 (10 inch) cake.
Recipe
was taken from America’s Best Baking
Recipes – Kitchen Tested Issue October 1998, the chapter on “Picture-Perfect Pound Cakes” page 82.
Cream
Cheese Pound Cake were made and prepared by
Shirley-Ann Pearman
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