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MOM’S EASTER BASKET POUND CAKE




Source of Recipe


Neighborhood Newspaper


Recipe Introduction


Mom cut this recipe out of the newspaper about 40 years ago! She's been making it for Easter ever since then.


List of Ingredients




1 lb. butter or margarine
2 pkgs. (3 oz. each) cream cheese
3 cups sugar
10 eggs
4 cups cake flour
1 tsp. baking powder
2 tsps. Vanilla




Recipe



Beat butter and add cream cheese and beat til blended. Add sugar. Add eggs one at a time, beating well after each addition. Add flour and baking powder, beat at low speed til well blended. Add vanilla. Pour into greased 10 inch tube pan and fill to within 1 inch of top.

Bake in a 350 degree oven for 1 hour. Remove from oven and let cool in pan for 5 minutes. Invert on rack and remove from pan. When completely cool dust with powdered sugar or frost with your favorite icing.

Note: Use left over batter to make approximately 8 cupcakes. Or will make two lamb mold cakes. Or make in the long bread pan that I always used. I used to make these in lamb molds but when our family got so big, I started making it in the long bread pan and made an “Easter Basket” – I used paper handles, dyed coconut green and put on top of chocolate frosted cake and put Easter candies on top.