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    You are in: Home / Recipes / Philadelphia Cream Cheese Pound Cake Recipe
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    Philadelphia Cream Cheese Pound Cake

    Philadelphia Cream Cheese Pound Cake. Photo by kimdorsey

    1/1 Photo of Philadelphia Cream Cheese Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Mom2BreBre's Note:

    This is a great cake to use for Strawberry Short Cake. It has a "velvety" texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      All ingredients (including eggs and cream cheese) must be at room temperature.
    2. 2
      Cream butter well, add cream cheese.
    3. 3
      Mix thoroughly.
    4. 4
      Gradually add sugar.
    5. 5
      Add eggs, one at a time.
    6. 6
      Add flour gradually, then add vanilla flavor.
    7. 7
      Place cake in tube pan in COLD oven.
    8. 8
      Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
    9. 9
      Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).

    Ratings & Reviews:

    • on December 31, 2007

      55

      This is very similar to the recipe from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg. This recipe is the best! I have served it plain, with a slight dusting of powdered sugar and with a tart Lemon Butter Mousse with Blueberries.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2003

      35

      Try this recipe both with plain and cake flour, both cake turns out compact and slightly dry though texture of cake is good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Philadelphia Cream Cheese Pound Cake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 622.2
     
    Calories from Fat 289
    46%
    Total Fat 32.1 g
    49%
    Saturated Fat 19.0 g
    95%
    Cholesterol 174.8 mg
    58%
    Sodium 300.0 mg
    12%
    Total Carbohydrate 77.6 g
    25%
    Dietary Fiber 0.5 g
    2%
    Sugars 50.7 g
    202%
    Protein 7.3 g
    14%

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