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 3 cups sugar dash salt 2 tsp vanilla 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 cold oven and bake at 275 for about 1 1/2 hours- 2 hours or until top is slightly golden and a tester comes out clean. Take out of oven and run a knife around the edge to loosen cake from sides. Allow cake to cool 30 minutes or so and invert cake onto plate. I like to flip over again to have the pretty side on top. 

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. Printable Version