Eileen D'esterhazy Buckley's Creamy Pound Cake

This is a delicious pound cake that will feed a crowd. It's best made in a Wilton Large Loaf pan. The almond extract can be substituted with other flavors, such as strawberry.

• Ready In: 1 hr 40 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups butter, room temperature
• 8  ounces cream cheese, softened
• 3  cups sugar
• 3  cups flour, sifted
• 1  pinch salt
• 6  large eggs
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 1⁄4 teaspoon mace

Directions

1. Place oven rack on bottom setting.
2. Preheat oven to 325°F.
3. Spray ONLY THE BOTTOM OF THE pan (large loaf pan by Wilton or 12 cup Bundt).
4. Mix butter and cream cheese.
5. Add sugar.
6. Add eggs one at a time, incorporating well.
7. (You can add food coloring at this point, if you want).
8. Add flour and salt.
9. Mix well and add flavorings.
10. Bake for 1.5 hours.