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"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

My mother famous Cream Cheese pound cake Recipe

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This recipe for My mother famous Cream Cheese pound cake, by , is from Summer's Family Recipes , 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:  
Diamond

Category:
Category:

Ingredients:  
Ingredients:  
3- cups of (swans) cake flour sifted three times
1/4 tsp. of salt
1 1/2 cup butter (three sticks)
1- 8oz. Package of cream cheese
3- cups of sugar
6- large eggs
1 1/2 tsp. of vanilla extract
Preheat your oven to 325

Directions:
Directions:
First sift your flour two times then add your salt to it the third time and set aside.
Next in your mixer add your soft cream cheese and butter mix well.
Now add your eggs, one add a time beating well now add your vanilla extract.
Now fold in your flour and mix well.
Pour into your greased or sprayed cake pan ( 10 inch tube pan) and Bake for 1 1/2 hours.

Personal Notes:
Personal Notes:
I bake my cakes on the oven rack. Also lay out you cream cheese and butter, eggs let them come to room temperature. Hope you enjoy it.

 

 

 

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