Cream Cheese Pound Cake
The richness of cream cheese makes this moist cake so delectable, it's wonderful served plain.
I ½ cups (3 sticks) butter or margarine, softened
I package (8 ounces) cream cheese, softened
3 Cups sugar
6 eggs
1 ½ teaspoons vanilla
3 cups sifted Martha White All-Purpose Flour
'/4 teaspoon salt
Confectioners' sugar (optional)
Preheat oven to 325̊F. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Beat butter and cream cheese together in mixing bowl until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together; blend into creamed mixture. Spoon batter into prepared pan. Bake for I hour and 15 minutes or until toothpick inserted one inch from edge comes out clean. Cool in pan for 5 minutes; turn out onto wire rack and cool completely. Dust with confectioners' sugar, if desired. Makes 12 to 15 servings.
Note: I place a small ovenproof glass dish with about ½ cup of water in the oven with the cake while it is baking. I’ve found that this cuts down on the cake crusting too hard on the outside and not being done on the inside. This could be my oven, but it works for me.
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