Monday, September 6, 2010

Cream Cheese Poundcake

I took a favorite life long recipe to our friend's house today. We have been enjoying this pound cake for years. My mom has been making this as long as I can remember. I cannot tell you how wonderful this cake is. My favorite is the very top 1/2 inch of the cake - the buttery, yummy layer. I always save this part for last.



Cream Cheese Pound Cake

1 cup margarine, softened
1/2 cup butter, softened
1 8 oz cream cheese, softened
2 cups sugar
dash salt
2 tsp vanilla
2 tsp butter flavoring
6 large eggs
3 cups cake flour

Combine margarine, butter, cream cheese and sugar and mix til blended. Add salt and vanilla. Add eggs one at a time beating after each egg. Add flour and mix well. Pour into a greased and floured 9" tube pan. Put into a non preheated oven and bake at 275 for about 1 1/2 hours.



I served it today with strawberries and whipped cream. I especially love it with my great grandmother's recipe for warm vanilla sauce - Mooney's Warm Vanilla Sauce.

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