Cream Cheese Pound Cake
Source of Recipe
unknown
List of Ingredients
1 1/2 cups butter, softened (no substitutions)
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs, room temp.
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons salt
Recipe
Preheat oven to 350 degrees.
Generously grease two 8' x 4' loaf pans, or a 4-qt tube pan.
In a bowl, cream the butter and cream cheese until smooth.
Add sugar; beat until light and fluffy, about 5-7 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in vanilla.
With mixer on low, add the flour and salt in two additions.
Immediately pour in batter into prepared pan.
Tap pans to eliminate any large air bubbles in the batter.
Bake, 60-75 minutes, or until cakes tests done.
Note: if the tops begin to brown too quickly, tent loosley with aluminum foil.
Cool in pans for 10 minutes.
Turn out the cakes; cool completely, with the tops up, on a wire rack.
Note: if baking in a 4-qt tube pan, increase baking time by about 5 minutes.
|
|
member logon
