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Receta Ethel Waddle's Cream Cheese Pound Cake

Name: Ethel Waddle's Cream Cheese Pound Cake
Ingredients: 2 x Butter, at room temperature; 1 pkt Cream cheese, at room temper; 3 c. Sugar; 6 x Large eggs; 3 c. Cake flour, sifted; 2 tsp Vanilla extract

de Global Cookbook

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Raciónes: 1

Ingredientes

2 x Butter, at room temperature
1 pkt Cream cheese, at room temper
3 c. Sugar
6 x Large eggs
3 c. Cake flour, sifted
2 tsp Vanilla extract

Direcciones

1. Combine the butter and cream cheese in a bowl from a heavy-duty electric mixer. Beat on low speed till well mixed. Add in the sugar gradually, and beat till light and fluffy.
2. Beat in Large eggs, one at a time, beating well after each addition. Beat till mix is light. Add in the flour and vanilla, and beat only till flour disappears.
3. Pour mix into a greased 10-inch pan.
Place in a Cool oven, and turn on to 325 F. Bake cake for 70 mins. Cold on cake racks, and refrigeratebefore serving.
NOTE: This cake freezes well.
Last week of July for 7 days.