Roxy15
Well-known member
Cream Cheese Pound Cake;
1-(10-in.)-Pound Cake
Ingredients:
1-1/2 Cups Butter, Softened
1-(8-oz.)-Pkg. Cream Cheese, Softened
.3 Cups Sugar
6 Large Eggs
1 T. Vanilla Extract
3 Cups All-Purpose Flour
1/8 Tsp. Salt
Preheat oven to 300 degrees.
Use an electric mixer to mix both butter and cream cheese until creamy.
Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
Sift flour and salt and add gradually to the mixer, beating until well blended.
Pour batter into a well greased and floured bundt pan or tube cake pan.
Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
Bake cake at 300 degrees for an hour and 45 minutes, or until a toothpick can be removed cleanly.
Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Frost as desired.
1-(10-in.)-Pound Cake
Ingredients:
1-1/2 Cups Butter, Softened
1-(8-oz.)-Pkg. Cream Cheese, Softened
.3 Cups Sugar
6 Large Eggs
1 T. Vanilla Extract
3 Cups All-Purpose Flour
1/8 Tsp. Salt
Preheat oven to 300 degrees.
Use an electric mixer to mix both butter and cream cheese until creamy.
Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
Sift flour and salt and add gradually to the mixer, beating until well blended.
Pour batter into a well greased and floured bundt pan or tube cake pan.
Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
Bake cake at 300 degrees for an hour and 45 minutes, or until a toothpick can be removed cleanly.
Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Frost as desired.
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