Pound Cake (Cream Cheese) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Cups all purpose flour (preferably White Lily)
3 cups sugar
6 large eggs (brown)
1 eight - ounce block of cream cheese
3 sticks butter
¼ teaspoon salt
½ teaspoon vanilla flavoring
½ teaspoon almond flavoring
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Directions: |
Directions:Remove the eggs from the refrigerator and let them sit at room temperature for awhile.
Cream the cream cheese and butter. Soften (not melt) the butter before creaming.
Gradually add the sugar and mix well until there is a creamy blend.
Add one egg at a time and mix thoroughly after each egg is added.
Add the flavorings and continue to mix at a moderate speed.
Sift the flour three times, adding the salt during the last sifting.
Gradually add the flour on a slower mixing speed.
Preheat oven to 325º and bake for 1 hour and 25 minutes.
Check the cake with a probe toward the end to see if it is cooking thoroughly. If the probe indicates no batter on it, the cake is done.
Remove from oven and let cool on a wire rack for about 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:1 cake |
Personal
Notes: |
Personal
Notes: This recipe was shared by Tom Tippett, a minister from Opelika, Alabama. He would bring this to the Annual Whatley Stew Cooking. He would time it so that he always brought a warm pound cake. A Delicious Cake.
Also, a very good friend of mine, Jo Ann and a member of the Crawford United Methodist Church United Methodist Women makes this wonderful cake.
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