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Philadelphia cream cheese pound cake

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Ingredients/Components

vanilla - 1 tsp
chopped pecans - 3/4 c
pkg - 1 oz
salt - 1/2 tsp
butter - 3 c
large eggs - 6 item
stick butter - 1 item
box confectioners sugar - 1 item
sticks butter - 3 item
Add sugar
vanilla or 2 tsp - 1 Tbsp
Swans Down cake flour, sifted - 3 c

How to make philadelphia cream cheese pound cake:

Beat softened cream cheese with softened butter until smooth. Add sugar. Cream the cream cheese, butter and sugar together. Add to mixture eggs alternately with flour, in which 1/2 teaspoon of salt has been sifted. Add extract and mix all ingredients well.

Bake in 300° oven for 1 hour and 10 minutes or until done. Do not overbake. Start with cold oven. Cool about 20 minutes before turning out. Cake should be moist and is best when a little underdone. Cake will keep indefinitely if kept tightly wrapped and in refrigerator. Ice with Cream Cheese Icing for a real treat!Philadelphia Cream Cheese Icing:2 (8 oz.) pkg. cream cheese1 stick butter1 tsp. vanilla1 box confectioners sugar3/4 c. chopped pecans Beat first 4 ingredients together with electric mixer. Add pecans and fold in. Delicious with Philadelphia Cream Cheese Pound Cake or Carrot Cake. Refrigerate.

Recipe categories: Desserts, Cakes, Weeknight.

Rating:

Average rating: 4, total votes: 4

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Related ingredients:

sugar, eggs, vanilla, chopped pecans, butter