Raspberry Cream Chesse Pound Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This cake is soooooooooooo moist and wonderful. I got this recipe from another recipe site and tried it and loved and just wanted to share. The one thing I changed was the flavoring I added that one. Ingredients:
3 cups , sifted flour |
3 cups, sifted sugar |
1 (8 oz) pkg. of cream cheese room temperature. |
!/4 tea.of salt , add to sifted flour |
6 eggs room temperature |
3 sticks of butter room temperture |
1 tea. almond flavoring ( i used raspberry. its what i had on hand) |
2 tea vanilla extract. |
Directions:
1. Mix cream cheese,butter,and flavorings, then add sugar, Alternate adding 1 cup of flour and one egg until all have been added, blend well.
2. preheat oven to 325 degrees and cook cake for 1 hour and 30 minutes or until done.
3. Test with toothpick. If it comes out clean, then cake is done.
4. Allow cake to cool for about 10 minutes and then remove from Pan.
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