Cream Cheese Pound Cake

"The best pound cake around!"
 
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Ready In:
1hr 45mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Sprinkle 1/2 cup pecans in a greased and floured 10 inch tube pan; set aside.
  • Cream butter and cream cheese in a large bowl.
  • Gradually add sugar; beat well.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour and salt, stir until combined.
  • Stir in vanilla and remaining pecans.
  • Pour into prepared pan.
  • Bake at 325* for 1-1/2 hours, until a pick comes out clean.
  • Cool in pan 10 minutes.
  • Remove and cool completely on a wire rack.

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Reviews

  1. This cake is delicious! I did not use the pecans though. I will make it again and again.
     
  2. This is absolutely the best cake in the universe! My granny made this for years. After she died started making it. The only difference is that we do not add the pecans!
     
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RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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