Ethel Waddles Cream Cheese Pound Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Butter, at room temperature
1 package: Cream cheese, at room temper
3 cup: Sugar,
6: Eggs,
3 cup: Cake flour, sifted
2 tsp: Vanilla extract,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp