Cream cheese pound cake #1
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Butter |
| 1 | pack | (8-oz) cream cheese |
| 3 | cups | Sugar |
| 6 | Eggs | |
| 3 | cups | Flour |
| 1 | teaspoon | Vanilla |
Directions
Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly after each addition. Mix in flour a little at a time, blending well after each addition. Add vanilla. Pour batter into a bundt pan. Bake at 250ø for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen. Yield: 15 to 20 servings.
MARYBERT PRATHER
ANNISTON, AL
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .