Cream cheese pound cake |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
1 1⁄2
cups butter, softened
1
(8 ounce) package cream cheese, softened
3
cups sugar
6
large eggs
1
tablespoon vanilla extract
3
cups all-purpose flour
1⁄8
teaspoon salt
DIRECTIONS
Preheat oven to 300°F.
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 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. |
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