Cream Cheese Pound Cake |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 large cake | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup (2 sticks) unsalted butter, room temperatue | 1 8-ounce package cream cheese, room temperature | 3 cups sugar |
| 1 teaspoon salt | 6 large eggs, room temperature | 4 teaspoons vanilla extract |
| 3 cups sifted all purpose flour | ||
| 1 | Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan./TD> |
| 2 | Place pan in cold oven. Set temperature at 200 F; bake 20 minutes. Increase temperature to 250 F; bake 20 minutes. Increase to 275 F; bake 10 minutes. Increase to 300 F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. |