Tuesday, October 30, 2012


1 1/2 cups butter, softened
3 cups granulated sugar
1 brick (8-oz) cream cheese
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder

Preheat oven to 325 degrees.

In a large mixer bowl, cream together the butter, sugar, and cream cheese until light and fluffy.  Add the eggs, one at a time, beating well after each addition.

Add the flour and baking powder to the creamed mixture and mix together well.

Pour batter into a bundt or tube pan that has been sprayed with nonstick cooking spray; bake for 1 1/2 hours, or until a wooden toothpick inserted in the center comes out clean, at 325 degrees.

Remove cake from oven and allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Note: This cake freezes well so why not keep one in the freezer for unexpected occasions.

Yield: 12-16 slices

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