Anna's cream cheese pound cake

Yield: 12 Servings

Measure Ingredient
3 \N Sticks butter (preferably unsalted sweet butter)
1 pack (large) cream cheese
3 cups Sugar
5 \N Eggs
3 cups Flour

From: "Thomas J. May" <Matsubayas@...> Date: Wed, 31 Jul 1996 19:20:19 -0400 *All ingredients should be at room temp.

Cream butter and cream cheese till REAL fluffy. Add sugar gradually;add eggs one at a time,beating well after each one. Blend in flour.

Pour into greased and floured bundt pan. Bake at 350 for 1½ hours then remove PROMPTLY.

*NO MATTER WHAT IT LOOOKS LIKE IT, WILL NOT LOOK DONE. Let cool 15 minutes,turn out of pan.

Cake freezes well,in fact it tastes better after freezing.

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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