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Strawberry Cream Cheese Poundcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

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, sliced

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 #1 by "Kim" <> on Mar 6, 1997.

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