Sunday, January 11, 2015
A Family Recipe to Pass Down: Cream Cheese Pound Cake
My mother provided me with this recipe. It was a recipe my great-aunt shared with her at one of the family gatherings that I had growing up.
Cream Cheese Pound Cake
1 1/2 cups of butter (margarine is fine) softened/room temperature
3 cups of sugar
1 8 oz. cream cheese, softened
6 eggs (my mother uses 4*)
3 cups of all purpose flour
1 tsp. vanilla (vanilla butter & nut preferred)
1 tsp. almond flavoring
Cream margarine/butter and cream cheese together.
Add eggs one at a time beating well.
Stop and stir as necessary.
Add it to the mixture. Add about a cup at the time. Stop and stir as needed. Add flavoring. (Stir flavoring in by hand. Whatever you prefer.)
Cook in two loaf pans or in a tube pan (bundt). Do not preheat the oven. Bake for 1 1/2 hours on 300 degrees Fahrenheit. (Watch your stove. We have gas and it seems to cook much faster, so I cook it for 1 1/4 hours instead so my cake isn't dry.)
Take it out of the oven and allow about 10 minutes to cool before serving.