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Cream Cheese Pound Cake

Country.Chef's picture
  Butter 1 1⁄2 Cup (24 tbs) (No Substitutes, At Room Temperature)
  Cream cheese 8 Ounce (1 Package)
  Sugar 2 1⁄3 Cup (37.33 tbs)
  Eggs 6 (At Room Temperature)
  All purpose flour 3 Cup (48 tbs)
  Vanilla extract 1 Teaspoon

In a large mixing bowl, cream butter and cream cheese.
Gradually add sugar, beating until light and fluffy, about 5-7 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add flour; beat just until blended.
Stir in vanilla.
Pour into a greased and floured pan.
Bake at 300° for 1-1/2 hours or until cake tests done.
Cool in pan 15 minutes before removing to a wire rack.
Cool completely.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6810 Calories from Fat 3387

% Daily Value*

Total Fat 385 g592.1%

Saturated Fat 227 g1135%

Trans Fat 0 g

Cholesterol 2244 mg748%

Sodium 1193 mg49.7%

Total Carbohydrates 765 g255%

Dietary Fiber 10.1 g40.5%

Sugars 477.7 g

Protein 93 g185.6%

Vitamin A 255.3% Vitamin C

Calcium 52.4% Iron 132.6%

*Based on a 2000 Calorie diet

Cream Cheese Pound Cake Recipe