Ethel waddle's cream cheese pound cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sticks Butter, | |
| At room temperature | ||
| 1 | pack | (8 Oz) Cream Cheese |
| At room temperature | ||
| 3 | cups | Sugar |
| 6 | Eggs | |
| 3 | cups | Cake Flour, sifted |
| 2 | teaspoons | Vanilla Extract |
Directions
1. Combine the butter and cream cheese in a bowl from a heavy-duty electric mixer. Beat on low speed until well mixed. Add the sugar gradually, and beat until light and fluffy.
2. Beat in eggs, one at a time, beating well after each addition. Beat until mixture is light. Add the flour and vanilla, and beat only until flour disappears.
3. Pour mixture into a greased 10-inch pan. Place in a COLD oven, and turn on to 325 F. Bake cake for 70 mins. Cool on cake racks, and chill before serving.
NOTE: This cake freezes well.
From the section on the CLARK COUNTY FAIR in Springfield, OH. Fair dates: Last week of July for 7 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking