| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies, Desserts, Favorites, Home cookin, Judy’s |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Butter — softened |
| 1/2 |
lb |
Cream cheese — softened |
| 2 |
c |
Sugar |
| 1 |
pn |
Salt |
| 2 |
ts |
Butter flavoring |
| 6 |
|
Eggs — room temperature |
| 3 |
c |
Sifted flour |
| 1 |
pt |
Fresh strawberries — |
| 1 |
|
Sliced |
INSTRUCTIONS
Cream the cheese, butter, and sugar together until light and fluffy. Add a
pinch of salt and the butter flavoring, and beat the mixture well. Add the
eggs, one at a time, beating thoroughly after each addition. Stir in the
flour. Gradually add the sliced strawberries, gently folding them in after
each addition.
Spoon the batter into a buttered and floured cake pan (I use loaf pans or
those nice little mini-loaf sizes for gift-giving), and bake the cake in a
preheated 325-degree (F) oven for one-and-a-half hours, until the cake
begins to shrink from the sides of the pan.
Place the pans on cooling racks until cooled; turn cakes gently onto wire
racks.
Posted to MM-Recipes Digest V4 #066 by "Darlene R. Lindgard"
<drl@halcyon.com> on Mar 06, 1997.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”