Eileen D'esterhazy Buckley's Creamy Pound Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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This is a delicious pound cake that will feed a crowd. It's best made in a Wilton Large Loaf pan. The almond extract can be substituted with other flavors, such as strawberry. Ingredients:
1 1/2 cups butter, room temperature |
8 ounces cream cheese, softened |
3 cups sugar |
3 cups flour, sifted |
1 pinch salt |
6 large eggs |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1/4 teaspoon mace |
Directions:
1. Place oven rack on bottom setting.
2. Preheat oven to 325°F.
3. Spray ONLY THE BOTTOM OF THE pan (large loaf pan by Wilton or 12 cup Bundt).
4. Mix butter and cream cheese.
5. Add sugar.
6. Add eggs one at a time, incorporating well.
7. (You can add food coloring at this point, if you want).
8. Add flour and salt.
9. Mix well and add flavorings.
10. Bake for 1.5 hours.
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