Cream Cheese Pound Cake

Ingredients:
1 1/2 cups butter, softened
1 8-ounce package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes, until mixture is creamy.
Gradually add sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until the yellow disappears.
Add vanilla, mixing well.

Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.

Pour batter into a greased and floured 10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water, and place in the oven with tube pan.

Bake at 300 for approximately 1 hour and 40 minutes, or until toothpick comes out clean.  Cool for 15 minutes and remove from pan.

For Thanksgiving 2008, I frosted with White Chocolate Frosting, but the cake is wonderful with no frosting--either way.

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