Grandma's Pound Cake

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photo by:kraft

The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!

time

prep:

15 min

total:

1 hr 15 min

servings

total:

12 servings, one piece each

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What You Need

cup (2 sticks) butter, softened

cups sugar

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

tsp. vanilla

eggs

cups flour

Tbsp. CALUMET Baking Powder

tsp. salt

Make It

PREHEAT oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese and vanilla; beat 1 min. Add eggs, one at a time, beating well after each addition.

COMBINE flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended. Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 1 hour or until golden brown. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

Kraft Kitchens Tips

Size-Wise

Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One cake makes enough for 12 servings.

Special Extra

Serve the pound cake with fresh berries (strawberries, raspberries or blueberries); top with a dollop of COOL WHIP Whipped Topping or your favorite ice cream.

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mrleroy79

posted:1/29/2007

I've never made pound cake before, and this turned out amazing. I do wish I had looked at the nutritional facts before I indulged. I didn't have regular cream cheese though, so I used neufchatel cheese, and it still came out great.

leekov

posted:1/29/2007

Best pound cake I have ever made. Everyone who had a piece, loved it!!

a cook

posted:1/28/2007

This is the best pound cake recipe I have baked - very moist and great with coffee. I have many must-keep recipes that I share with friends and family, and this one is definitely a keeper.

a cook

posted:1/26/2007

I saw the recipe and went stright to the kitchen to make it, very pleased,very moist, everyone enjoyed it, couldn't keep my husband and 3 kids out of it,the entire cake was eaten by that night!

aleyb

posted:1/25/2007

My 13 year old tried this recipe and the cake was simple delicious... very moist and tasty.

macysaks

posted:1/24/2007

I saw this recipe and went right out and bought a fluted pan and some cream cheese and made the cake right away. It was so moist and delicious that it was worth the trouble! I served it with fresh Florida strawberries and we all loved it.

xx1344

posted:1/24/2007

A very cold glass of milk and a slice of this cake, a wonderfully delicious dessert. I used only 5 eggs instead of 6 since I used extra large eggs. It was perfect. Great with a cup of coffee also. I will make this recipe again.

ldepalma

posted:1/24/2007

This cake was super moist and delicious. Best pound cake I have ever made. I topped it off with strawberry preserves and a dallop of Cool Whip. I served it at my weekly girl get- together and everyone loved it. Thanks

duckrace

posted:1/23/2007

I made this pound cake this morning. I use splenda instead of regular sugar, and it turned out super. I will make this pound cake again & again. I used almond instead of the vanilla.

a cook

posted:1/21/2007

This pound cake is great, moist and full of flavor. My whole family loved it. I plan to make this one again.