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Recipe for family meals :

Cream Cheese Pound Cake
 

CD cover = click hereThis recipe comes from the Beckys B Sweet Cookbook of Desserts.The book is the work of Rebbecca Cunningham who lives in St. Louis.

As 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 to make.

Ingredients

1 1/2 cups butter or margarine, softened
1 package (8 ounces) cream cheese, at room temperature
3 cups sugar
6 eggs
1 1/2 tsp vanilla
3 cups sifted all purpose flour
1/4 tsp salt
Confectioners’ sugar

Method
  • Preheat oven to 325°
  • Grease and flour a 10-inch tube pan or 12-cup bundt pan.
  • Beat butter and cream until well blended.
  • Add sugar and cream until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Blend in vanilla.
  • Sift together four and salt and blend into creamed mixture.
  • Spoon batter into prepared pan. Bake for 1 hour 10 minutes or until toothpick inserted into center comes out clean.
  • Cool in pan for 5 minutes and then turn out onto a wire rack and cool completely.
  • Dust with confectioners’ sugar, if desired.

Rebbecca Cunningham
Beckys B Sweet Cookbook of Desserts

 
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