Wednesday, February 11, 2009

Cream Cheese Pound Cake

This recipe was requested after I listed "My mom's cream cheese pound cake fresh from the oven" as one of my favorite smells. It is actually my grandmother's recipe and inspire the cute-little-boy quote, "Mrs. Mattingly, could you make this where it is all the outside?" (the "crust" is really yummy; of course, the inside is, too). I went on to intersect with that "little boy" at several different points in my life, and he actually did the interior decorating for both our home church and many James Avery locations.

I haven't made it in a really long time, so I don't have any tips. My mom makes it often to take to get-togethers and to give to families with a meal.

• 3 sticks butter
• 1 8 oz. pkg cream cheese (or 7 Laughing Cow triangles)
• 3 C sugar
• 6 lg. Eggs
• 1 t vanilla
• dash of salt
• 3 C flour

1. All ingredients must be at room temperature.
2. Cream butter and cream cheese.
3. Add sugar gradually.
4. Add eggs one at a time and beat.
5. Add vanilla and salt.
6. Add flour gradually.
7. Bake in greased and floured tube pan.
8. Bake at 300* (starting with a cold oven) for 2 hours.

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