"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 9th Street Church of Christ Family & Friends 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!

Nancy Switzer


c butter, softened
1 8 oz. cream cheese, softened
6 eggs
2 tsp. vanilla
3 c flour
tsp baking powder
tsp salt
Confectioners sugar
Sliced fresh strawberries and whipped topping

Preheat oven to 325.
In large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla.
Combine flour, baking powder and salt. Beat into creamed mixture until blended.
Pour into a greased and floured 10" fluted pan.
Bake 1 to 1 hours or until a toothpick inserted near the center comes out clean.
Alt: Use 2 loaf pans and shorten the baking time.
Cool 10 minutes before removing from pan to wire rack to cool completely.
Garnish with confectioner's sugar.
Serve with strawberries and whipped topping.

Jesus said unto her, "I am the resurrection and the life; he that believeth in me, though he were dead, yet shall he live." John 11:25




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