Ethel waddle's cream cheese pound cake

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Recipe by: cekdar

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Sticks Butter, 3 c Sugar
At room temperature 6 Eggs
1 pk (8 Oz) Cream Cheese 3 c Cake Flour, sifted
At room temperature 2 ts Vanilla Extract

1. Combine the butter and cream cheese in a bowl from a heavy-duty
electric mixer. Beat on low speed until well mixed. Add the sugar
gradually, and beat until light and fluffy.

2. Beat in eggs, one at a time, beating well after each addition. Beat
until mixture is light. Add the flour and vanilla, and beat only until
flour disappears.

3. Pour mixture into a greased 10-inch pan. Place in a COLD oven, and
turn on to 325 F. Bake cake for 70 mins. Cool on cake racks, and
chill before serving.

NOTE: This cake freezes well.

From the section on the CLARK COUNTY FAIR in Springfield, OH. Fair
dates: Last week of July for 7 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 03-31-95 (159) Fido:
Cooking