| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
|
Sticks margarine; softened |
| 1 |
|
Stick butter; softened |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 6 |
|
Eggs |
| 3 |
c |
Cake flour; sifted |
| 3 |
c |
Granulated sugar |
| 1/8 |
ts |
Vanilla extract |
| 1/8 |
ts |
Lemon extract |
INSTRUCTIONS
From: "Hacklaender, Elaine" <EHacklaend@admin.clemsonsc.ncr.com>
Date: Mon, 11 Oct 93 13:48:00 PDT
This is a little something that I tried last night and brought to the
office today -- rave reviews from everyone who got a piece before it was
all gone.
Lemon Cheese Bundt Cake (from Swan's Down Cake Flour)
Cream together margarine, butter and cream cheese in a *large* bowl. Add 2
eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour
and sugar have been added. Add extracts and mix well. Place batter in a
greased, floured bundt pan. Bake at 300F - 325F for 1 hour and 15 minutes,
or until a toothpick inserted in the center comes out clean.
Notes: I used at least 1/4 teaspoons each of the extracts. The batter
will be very thick! I used a soup ladle to transfer the batter to the bundt
pan. I let mine bake about 15 minutes longer and kept the temperature at
300F the whole time.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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