Philadelphia Pound Cake
Cream cheese is the reason this cake is, pound for pound, more moist and
deliciously dense than any other you've tried.
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-1/2 cups granulated sugar
1-1/2 tsp. vanilla
4 eggs
2 cups sifted cake flour
1-1/2 tsp. CALUMET Baking Powder
2 tsp. powdered sugar
Make It
**
*PREHEAT *oven to 325°F. Beat cream cheese, butter, granulated sugar and
vanilla in large bowl with electric mixer on medium speed until well
blended.
*ADD *eggs, 1 at a time, mixing well after each addition. Gradually add
flour and baking powder, mixing on low speed until blended. Pour into
greased and floured 9x5-inch loaf pan.
*BAKE *1 hour 20 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes; remove from pan. Cool completely on wire rack.
Sprinkle with powdered sugar just before serving.
Kraft Kitchens Tips
Size-Wise
An occasional dessert can be part of a balanced diet, but remember to
keep tabs on portions.
Variation
Prepare as directed, substituting 10-inch tube pan for the loaf pan.
Special Extra
Serve topped with fresh or thawed frozen mixed berries.
from http://www.kraftrecipes.com/recipes/philadelphia-pound-cake-51977.aspx
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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