Moist Cream Cheese Pound Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Warm a slice of this cake in the microwave for about 25 seconds. Then serve it with a scoop of butter-pecan ice cream, fresh fruit, or alone. Ingredients:
1-1/2 cups butter, softened |
3 cups sugar |
1 package (8 ounces) cream cheese, softened |
6 eggs |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
Directions:
1. In a large bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes before removing. Cake ages and freezes well. Yield: 12-16 servings.
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