| Cream Cheese Pound Cake |
| Have ready: | 1 1/2 cups butter, softened |
| 1 (8 oz) cream cheese, softened | |
| 3 cups sugar | |
| 6 large eggs | |
| 1 1/2 t. vanilla | |
| 3 cups flour | |
| 1/8 t. salt |
|
Beat butter and cream cheese at medium speed for 2 minutes or till creamy. Gradually
add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just till yellow
disappears. Add vanilla, mixing well. Combine flour and salt; gradually add to butter mixture, beating at low speed just till blended after each addition. Pour batter into a greased and floured 10" tube pan. Fill a 2 cup oven-proof measuring cup with water; place in oven with tube pan. Bake at 300 for 1 hour and 30 minutes or till toothpick comes out clean. Cool in pan or wire rack 10 to 15 minutes; remove from pan and cool completely on wire rack. |
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