Here's the cream cheese pound cake recipe that my grandmother managed to grab from Aunt Margaret on a recent visit. It's not her personal creation, but it's a recipe that she swears by and has used for years. I present it here, just as it was submitted by a Mrs. Ralph A. Patrick many years ago. It's a little different from my own cream cheese pound cake recipe (this one calls for margarine, I normally use butter), but it's very good. I was munching on some today-I only wish I'd had strawberries to go with it!
Cream Cheese Pound Cake
3 sticks margarine
1 8 ounce pkg cream cheese
3 cups sugar
dash salt
1 1/2 tsp vanilla extract
6 large eggs
3 cups sifted cake flour
Cream margarine, cream cheese and sugar until light and fluffy. Add dash of salt and vanilla and beat well. Add eggs-one at a time-and beat well after each addition. Stir in the sifted cake flour. Spoon mixture into a ten-inch tube pan. Bake at 325° for 1 1/2 hours. Allow cake to cool in pan for 10 minutes before inverting on a wire rack.
No comments:
Post a Comment