Cream Cheese Pound Cake

* Exported from MasterCook *

Cream Cheese Pound Cake

Recipe By : John Setzler - an original!
Serving Size : 24 Preparation Time :0:20
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
1 8 ounce pkg cream cheese -- softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes
or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one
at a time, beating just until yellow disappears. Add vanilla, mixing well.

Combine flour and salt; gradually add to butter mixture, beating at low speed
just until blendedafter each addition. Pour batter into a greased and floured
10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted
in center of cake comes out clean. Cool in pan on a wire rack 10 to 15
minutes; remove from pan and cool completely on wire rack.



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NOTES : Tried on November 14, 1995 - made several minor modifications to
perfect this recipe. It's great!