Recipe 831 - Cream Cheese Pound Cake
Recipe 831 - Cream Cheese Pound Cake
(by Shirley McNevich)
3 sticks softened butter (no substitutes)
1 - 8oz. Philadelphia cream cheese
3 cups white sugar
3 cups cake flour
6 eggs
1 tsp. vanilla
In a mixer add cream cheese, butter and white sugar--beat. Add a little cake flour, then add an egg--beat. Repeat until all cake flour and eggs have been added--beat until smooth. Add vanilla--beat. Pour batter into a greased bundt cake pan or tube pan. Place cake pan in your oven--DO NOT PREHEAT. Bake at 325 degrees for 1 hour 15 minutes to 1 hour 30 minutes--test with a toothpick for doneness. Cool. then carefully flip pound cake on to a cake dish.
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Other Recipes:
- 753 - Cheeseburger Rice
- 943 - Chicken and Rice Casserole
- 983 - Strawberry Frosting/Icing
- 883 - Strawberry Daiquiri Cake
- 809 - Microwave Drop Cookies
- 868 - Chocolate Cookie Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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