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Cream Cheese Pound Cake

Posted By Jennifer On August 13, 2006 @ 9:39 pm In cakes | Comments Disabled

Recipe from The Southern Living Cookbook. Read about it at Bake or Break.

  • 1/2 cup chopped pecans
  • 1 cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 & 1/2 cups sugar
  • 6 eggs
  • 3 cups sifted cake flour
  • pinch salt
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans
 Grease/flour/spray a 10-inch tube pan. Sprinkle 1/2 cup of pecans in the bottom. Set aside.
With a hand mixer or stand mixer, cream together butter and cream cheese. Add sugar gradually and mix until light and fluffy. Add eggs, one at a time. Next, add cake flour and salt. Mix; then, add vanilla and pecans.
Pour batter into pan. Bake for about an hour and twenty minutes or until done. Cool the cake in the pan for about 10 minutes, then finish cooling on a wire rack.

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