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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This poundcake was a recipe my Dad used. I don't know where he acquired it, but he was an excellent baker and put us all to shame. This recipe looks deceivingly plain, but it is one of the best and richest cakes I've ever eaten. Read more . The tang of the cream cheese comes right through. Ingredients:
1 1/2 cups (3 sticks) butter or margarine, softened. |
1 8-oz package cream cheese |
3 cups sugar |
6 eggs |
1 1/2 tsp. vanilla |
3 cups sifted all-purpose flour |
1/4 tsp.salt |
confectioner’s sugar—optional |
Directions:
1. Preheat oven to 325 degrees F.
2. Beat butter and cream cheese together until well-blended. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together and blend into the creamed mixture.
3. Spoon batter into prepared pan.
4. Bake 1 hour 30 minutes or until toothpick inserted 1 from edge comes out clean.
5. Cool in pan 5 minutes. Turn out onto wire rack and cool completely. Dust with confectioner’s sugar if desired.
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