|
Title: Cream Cheese Pound Cake Categories: Cakes Yield: 24 Servings 1 1/2 c Butter; softened 1 pk (8 ounce) cream cheese; -softened 3 c Sugar 6 lg Eggs 1 1/2 ts Vanilla extract 3 c All-purpose flour 1/8 ts Salt Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blendedafter each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on wire rack. NOTES : Tried on November 14, 1995 - made several minor modifications to perfect this recipe. It's great! Recipe by: John Setzler - an original! Posted to MC-Recipe Digest V1 #672 by John Setzler |