Luscious Cream Cheese Pound Cake |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 14 |
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This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it. Ingredients:
3 cups flour |
1 teaspoon baking powder |
1 1/2 cups butter |
3 cups sugar |
1 (8 ounce) package cream cheese, softened |
6 eggs |
1 tablespoon vanilla |
Directions:
1. Heat oven to 325°.
2. Sift flour and baking powder together; set aside.
3. Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
4. Beat in the sugar until mixture is light and creamy, about 4 minutes.
5. Add 2 of the eggs, beating until combined.
6. Beat in 1 cup of the flour mixture.
7. Repeat twice with more eggs and flour, beating after each addition.
8. Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.
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