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Strawberry Cream Cheese Poundcake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
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, sliced
Directions:
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"
<kreese@paradise.net> on Mar 6, 1997.
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