831 - Cream Cheese Pound Cake #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
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.
Continue to:
My Books
