| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Butter; softened |
| 1 |
pk |
(8 ounce) cream cheese; softened |
| 3 |
c |
Sugar |
| 6 |
lg |
Eggs |
| 1 1/2 |
ts |
Vanilla extract |
| 3 |
c |
All-purpose flour |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Beat butter and cream cheese at medium speed with an electric mixer 2
minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add
eggs, one at a time, beating just until yellow disappears. Add vanilla,
mixing well.
Combine flour and salt; gradually add to butter mixture, beating at low
speed just until blendedafter each addition. Pour batter into a greased and
floured 10-inch tube pan.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube
pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire rack 10
to 15 minutes; remove from pan and cool completely on wire rack.
NOTES : Tried on November 14, 1995 - made several minor modifications to
perfect this recipe. It's great!
Recipe by: John Setzler - an original! Posted to MC-Recipe Digest V1 #672
by John Setzler <jms@twave.net> on Jul 14, 1997
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