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Cream Cheese Pound Cake
Ingredients:
1 1/2 c. chopped pecans, divided
1 c. butter, softened
1 (8 oz.) pkg, cream cheese, softened
2 1/2 c. sugar
6 eggs
3 c. sifted cake flour
Dash of salt
1 1/2 tsp. vanilla extract
1 1/2 c. chopped pecans, divided
1 c. butter, softened
1 (8 oz.) pkg, cream cheese, softened
2 1/2 c. sugar
6 eggs
3 c. sifted cake flour
Dash of salt
1 1/2 tsp. vanilla extract
Directions:
Sprinkle 1/2 c. pecans in a greased and floured 10" tube pan; set aside. Cream butter and cream cheese; gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour and salt, stirring until combined. Stir in vanilla and remaining pecans. pour batter into prepared pan. Bake at 325 for 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Sprinkle 1/2 c. pecans in a greased and floured 10" tube pan; set aside. Cream butter and cream cheese; gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour and salt, stirring until combined. Stir in vanilla and remaining pecans. pour batter into prepared pan. Bake at 325 for 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
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