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Cream Cheese Pound Cake

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Submitted by dawnitarae

Buttery, moist and delicious cake.

YIELD

18 servings

PREP

15 min

COOK

1 hrs

READY

2 hrs

Ingredients

¾ 340.2
POUND G BUTTER
3 7.1E+2
CUPS ML SUGAR
granulated
½ 226.8
POUND G CREAM CHEESE
6 6
LARGE LARGE EGGS
large
3 7.1E+2
CUPS ML CAKE FLOUR
sifted
¼ 1.3
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML ALMOND EXTRACT *
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 325℉ (160℃).

Cream the butter, sugar and cheese together until the mixture is light and fluffy.

Add salt, vanilla and almond extract.

Beat well. Add eggs, one at a time, blending well after each.

Stir in flour.

Don’t be vigorous; mix it just enough to incorporate the flour.

Spoon into a greased tube pan. Bake in preheated oven for 1½ hours.

Cool for 15 to 20 minutes, then invert the cake onto a serving dish and remove the tube pan.

If you wait too long, it will stick.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 415 47% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 203mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 2%
Sugars g
Protein 10g
Vitamin A 14% Vitamin C 0%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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