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Free Books / Cooking / Mom's Best Recipes Vol 4 / |  |
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Cream Cheese Pound Cake |
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Free Books / Cooking / Mom's Best Recipes Vol 4 / | |
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Cream Cheese Pound Cake |
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(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:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
frosting, candy, side dish, pudding, fudge, bread, entree, cooking, recipes, cake, pie, icing, cookies, beverage, dessert, soup, food
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