"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream Cheese Almond Pound Cake Recipe

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This recipe for Cream Cheese Almond Pound Cake, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerri Benoit
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all purpose flour, sifted
1/4 tsp. salt
1 1/2 c. butter, softened
1 8 oz. pkg. cream cheese
3 c. granulated sugar
6 large eggs
1 1/2 tsp. vanilla
2 tsp. almond extract

Directions:
Directions:
Do not preheat the oven. Grease and flour a 12 cup tube pan. Sift together the flour and salt and set aside. In a large mixing bowl, cream the butter, cream cheese, and sugar on low speed for 10 minutes. or until light and fluffy. Beat in the eggs alternately with the dry ingredients, mixing well after each addition. Add the vanilla.
Pour the batter into the prepared pan. Set the oven temperature to 325 and bake for 1 1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan.

 

 

 

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