"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Pound Cake Recipe

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This recipe for Cream Cheese Pound Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce Flannery

Category:
Category:

Ingredients:  
Ingredients:  
1 c. pecans, chopped
c. butter (oleo)
1 8 oz. cream cheese, softened
3 c. sugar
3 c. sifted cake flour
dash of salt
6 eggs
1 tsp. vanilla

Directions:
Directions:
Pre-heat oven to 325
Sprinkle c. chopped pecans in a greased and floured 10" tube pan. Set aside
Cream butter and cream cheese; gradually add sugar. Beat well until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add flour and salt, stirring until combined.
Stir in vanilla and remaining cup of pecans.
Pour batter into prepared pan.
Bake at 325 for 1 hours or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan and cool completely on a rack.

 

 

 

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