Southern Living's Cream Cheese Pound Cake

1 1/2 cups butter, softened
8 oz cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour (all purpose)
1/8 teaspoon salt
1 tablespoon vanilla.

Preheat oven to 300 and butter/flour pan

Beat cream cheese and butter until creamy, about 30 seconds

Gradually add in the sugar, beating 1 minute

Add eggs, one at a time, until yellow disappears

Combine flour and salt, then add gradually to batter mixture at slow speed until well blended.

Stir in Vanilla.

I bake this in an angel food pan because it does rise a lot, but the recipe says bunt or angle food pan. Bake for 1 1/2 to 1 hour 40 minutes - allow to cool for 15 minutes then run a knife along the outside edge to loosen. I still allow it to sit for awhile to cool. I basically cut the cake off of the angle food pan - and put the two pieces back together on the cake stand - you may have a trick to get it out without doing that! lol It may look like the center is not completely set, but it will firm up as it cools. I dust with powdered sugar. (and the cake will settle down more compact so when it isn't the same size as when you took it out of the oven don't panic and think you didn't anything wrong)

For a cappuccino version: take some instant coffee or espresso powder, 3 tablespoons, and add 3 tablespoons of hot water to dissolve, then add to the mixture during the time when you are adding each egg....you won't be disappointed...


Note: I had this at a meeting the other night and it was so good. Thanks for the recipe Cindy!