| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese; softened |
| 8 |
oz |
Butter; softened |
| 4 |
|
Eggs |
| 1 3/4 |
c |
Sugar |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
INSTRUCTIONS
From: Le Shaque D'amour <loveshack@JUNO.COM>
Date: Mon, 5 Aug 1996 22:09:49 EDT
In a mixing bowl beat the butter with the cream cheese with an electric
mixer. Gradually add the sugar. Beat until light and fluffy, about 5
minutes. Add the eggs, beating well after each addition. Add the flour.
Pour the batter into a well greased and floured bundt cake pan. Bake at 325
degrees for 1 hour and 30 minutes or until a toothpick inserted comes out
clean. Invert onto a cooling rack and let cool completely. Sprinkle with
confectioner's sugar.
It bakes lighter than the usual pound cake, but it got rave reviews from my
father (the birthday boy) as well as the rest of the family.
EAT-L Digest 4 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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