"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

"Top of the Charts" Cream Cheese Pound Cake Recipe

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This recipe for "Top of the Charts" Cream Cheese Pound Cake, by , is from Pounds/Briggs 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:  
Margie Pounds Briggs

Category:
Category:

Ingredients:  
Ingredients:  
1 cups butter or margarine, softened
1 (8 oz) package cream cheese, softened
3 cups sugar
6 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
⅛ tsp salt

Directions:
Directions:
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.

Fill a 2 cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300 for 1 hour and 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan, and cool completely on wire rack.

 

 

 

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