recipe comes from the Beckys
B Sweet Cookbook of Desserts.The book is the work
of Rebbecca Cunningham who lives in St. Louis.
the oldest of six children and Rebecca has always
been in the kitchen. She loves to cook and bake
and collect recipes. She had her own bakery for
six years and now works for a retail bakery. She
now has a total of twenty-five years experience
in the baking and cooking field. In Beckys B Sweet
Cookbook of Desserts, her first cookbook, she
has gathered one hundred dessert recipes that
she likes to make and most of which are very easy
1/2 cups butter or margarine, softened
1 package (8 ounces) cream cheese, at room temperature
3 cups sugar
1 1/2 tsp vanilla
3 cups sifted all purpose flour
1/4 tsp salt
and flour a 10-inch tube pan or 12-cup bundt
butter and cream until well blended.
sugar and cream until light and fluffy.
eggs one at a time, beating well after each
together four and salt and blend into creamed
batter into prepared pan. Bake for 1 hour 10
minutes or until toothpick inserted into center
comes out clean.
in pan for 5 minutes and then turn out onto
a wire rack and cool completely.
with confectioners’ sugar, if desired.
B Sweet Cookbook of Desserts