Tuesday, July 26, 2011

Cream Cheese Pound Cake

I have been making this pound cake for years. Original recipe was from Southern Living, but have increased the amount of cream cheese and also addition of pecans to coat the bottom of the pan. They toast slightly during baking to add to the already scrumptious flavor of the pound cake. Enjoy!

Cream Cheese Pound Cake
adapted from Southern Living by Paula George

1 1/2 cups butter or margarine, softened
1 (8-ounce) package & 1 (3 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
1 cup finely chopped pecans
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Grease and flour a  10-inch Angel Food or tube pan. Spinkle finely chopped pecans in bottom of pan. Pour batter over.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

1 comment:

  1. You can tell this is an OLD recipe as I don't know how many years it has been since they sold a 3 oz. package of cream cheese! LOL