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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