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    Strawberry Cream Cheese Poundcake


    Source of Recipe


    PantryNGrocery Challenge

    List of Ingredients




    3/4 lb Butter -- softened
    1/2 lb Cream cheese -- softened
    2 c Sugar
    1 pn Salt
    6 Eggs -- room temperature
    3 c Sifted flour
    1 pt Fresh strawberries sliced

    Recipe



    Cream the cheese, butter, and sugar together until light and fluffy.
    Add a pinch of salt and the butter flavoring, and beat the mixture
    well. Add the eggs, one at a time, beating thoroughly after each
    addition. Stir in the flour. Gradually add the sliced strawberries,
    gently folding them in after each addition.
    Spoon the batter into a buttered and floured cake pan (I use loaf
    pans or those nice little mini-loaf sizes for gift-giving), and bake
    the cake in a preheated 325-degree (F) oven for one-and-a-half hours,
    until the cake begins to shrink from the sides of the pan.
    Place the pans on cooling racks until cooled; turn cakes gently onto
    wire racks.


 

 

 


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