Crusty Cream Cheese Pound Cake Recipe

Ingredients

CRUSTY CREAM CHEESE POUND CAKE

FROM

SOUTHERN LIVING

1989 ANNUAL RECIPE BOOK

1 CUP BUTTER

½1/2 CUP SHORTENING

3 CUPS SUGAR

1- 8 OZ PACKAGE CREAM CHEESE, SOFTENED

3 CUPS CAKE FLOUR

6 EGGS

1 TABLESPOON VANILLA

Preparation

CREAM BUTTER AND SHORTENING-GRADUALLY ADD SUGAR-BEATING WELL AT MEDIUM SPEED OF AN ELECTRIC MIXER-ADD CREAM CHEESE BEATING UNTIL LIGHT AND FLUFFY-ALTERNATELY ADD FLOUR AND EGGS BEGINNING AND ENDING WITH THE FLOUR-STIR IN VANILLA- POUR BATTER INTO A GREASED AND FLOURED TUBE PAN- BAKE AT 325 DEREES FOR ONE HOUR AND FIFTEEN MINUTES OR UNTIL A WOODEN TOOTHPICK INSERTED COMES OUT CLEAN- COOL IN PAN FOR TEN MINUTES-REMOVE FROM PAN-AND LET COMPLETELY COOL ON A WIRE RACK- MAKES ONE TEN INCH CAKE

DELICIOUS WITH SWEETENED STRAWBERRIES AND SWEETENED WHIPPED CREAM AND A GOOD STEAMIN’ CUP OF JOE