Cream Cheese Pound Cake Recipe
Makes 12 servings
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Preheat oven to 300°F.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.
Snowy White Glaze Recipe
1 10-oz pkg. powdered sugar
5 Tbs. milk
2 tsp. vanilla
Stir together to make a thick glaze that won’t drip all the way down the sides of the cake. Stir in an additional Tbs. or two of milk if you’d like a thinner glaze.
NOTE: This makes much more frosting than I used on my cake. You could half the recipe, if desired.
Gift Giving Idea:
Instead of using a tube pan, divide the cake batter among seven greased and floured (5 3/4×3 1/4-inch) disposable aluminum foil pans. Bake at 325 degrees for 40-50 minutes or until a wooden pick inserted in center of the cake comes out clean.