Cream Cheese Pound Cake
- Serves: 4 – 6
- Preparation Time: 15 minutes
- Total Cooking time: 1.5 hours
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | 8 oz. | package cream cheese |
| 3 | sticks margarine or butter | |
| 3 | cups | sugar |
| 6 | eggs | |
| 3 | cups | Swan’s Down Cake Flour* |
| 1/2 | tsp | vanilla flavoring |
| 1/2 | tsp | orange flavoring |
| 1/2 | tsp | coconut flavoring |
*May use White Lily flour also
To prepare:
Let margarine and cream soften at room temperature and beat until fluffy. Slowly add sugar, beating as you add. Add eggs, 2 at a time along with 1 cup of flour until all are added. Don’t beat a long time or the cake will be tough. Last, add flavorings and mix until blended. Pour into a tube or bundt pan and bake at 350 for 1 and 1/4 hours. Let cool in pan for about 30 minutes.
