Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Rich, buttery pound cake with a crispy crust but moist cake. my cousin made it for my wedding cake and gave it to us as a gift. it is awesome with butter cream icing. she said a friend gave it to her and that it used to be used in a bakery.

Ingredients Nutrition

  • 1 (8 ounce) cream cheese (room temp)
  • 1 12 cups margarine (room temp) or 1 12 cups butter (room temp)
  • 3 cups sugar
  • 6 eggs
  • 1 tablespoon vanilla
  • 2 cups plain flour
  • 1 cup self-rising flour
  • 1 tablespoon almond flavoring (optional I like to play around with the flavors and sometimes mix them) (optional) or 1 tablespoon lemon flavoring (optional I like to play around with the flavors and sometimes mix them) (optional)
  • 8 ounces fruit (i roll my fruit in flour and fold in with spatula after mixing cake batter. i have used candied frui) (optional)

Directions

  1. CREAM TOGETHER CREAM CHEESE, MARGARINE, & SUGAR. ADD 6 EGGS (1 AT A TIME). ADD VANILLA. SIFT TOGETHER FLOUR & SELF-RISING FLOUR & ADD.
  2. BAKE AT 325 DEGREES IN TUBE PAN APPROX 1 1/2 HOURS.
  3. FOR LAYERS, BAKE AT 350 APPROX 30 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a