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Cream Cheese Pound Cake
by Mark Lawrence

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Ingredients
3 cups sugar
3 sticksbutter
6 eggs
1 tsp vanilla
1 tsp almond
8 oz cream cheese
3 cups cake flour


Directions
  1. Preheat oven to 325. Grease and flour 10 inch angel food cake pan.

  2. Warm butter and cream cheese in microwave.

  3. In a large bowl cream together butter and cream cheese with electric mixer.

  4. Blend sugar with butter. Mix until fluffy, about 6 minutes.

  5. Add eggs one at a time, beating until well blended.

  6. Gradually add flour, blend thoroughly. A lot of blending at this time will insure a better texture.

  7. Mix in vanilla and almond.

  8. Pour mixture into greased and floured angel food cake pan. Hit pan gently on counter five times to remove air pockets.

  9. Bake at 325° for 75 minutes. Check with a toothpick. Continue baking until toothpick comes out clean and top of cake is cracked, roughly 90 minutes.

  10. Remove from oven, cover with foil and let cool for 15 minutes.

  11. Tap the cake pan on the bottom and sides to loosen the cake. Remove it from pan. Drop it into your hand, then turn it right side up on a plate.


Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Friday, 09-Sep-2016 17:20:44 CDT