Cream Cheese Pound Cake

The holidays are upon us and pound cake is about as versatile as cake gets.  There are lots of ways to eat this quintessential dessert – plain, with fruit and whipped cream, or in a trifle – layered with custard and berries.

This recipe has a nice tang from the cream cheese, and the cake is sturdy enough to handle a variety of pairings without being overpowered.  Without further ado, here it is.

Cream Cheese Pound Cake Adapted from The All-New Ultimate Southern Living Cookbook

1 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/8 teaspoon salt

1 Tablespoon vanilla extract

Beat the butter and cream cheese until combined.  Slowly add the sugar and beat until incorporated.  Add the eggs, one at at time – beating after each addition.

Add the salt.  Then gradually add the flour, beating on low only until combined.  Then stir in the vanilla.  Scoop the batter into a greased 10-inch bundt or tube pan, or a couple of loaf pans.

Bake at 300 degrees for about 1 1/2 hours, or until a toothpick placed in the center of the cake comes out clean.  Let the cake cool in the pan on a wire rack for 10 minutes.  Carefully loosen the cake from the sides of the pan before removing it.  Let the cake cool on the wire rack until completely cool.

*Baking times may vary based on the size of the pan you use.

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