PHILADELPHIA Pound Cake

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photo by:kraft

Cream cheese is the reason this cake is, pound for pound, more moist and deliciously dense than any other you've tried.

time

prep:

15 min

total:

1 hr 35 min

servings

total:

16 servings

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What You Need

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

3/4

cup (1-1/2 sticks) butter or margarine, softened

1-1/2

cups granulated sugar

1-1/2

tsp. vanilla

eggs

cups sifted cake flour

1-1/2

tsp. CALUMET Baking Powder

tsp. powdered sugar

Make It

PREHEAT oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

ADD eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.

BAKE 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.

Kraft Kitchens Tips

Size-Wise

An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.

Variation

Prepare as directed, substituting 10-inch tube pan for the loaf pan.

Special Extra

Serve topped with fresh or thawed frozen mixed berries.

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kimgannon

posted:3/14/2008

This pound cake was delicious, but it did take about 30 min longer to bake than indicated. Be sure to allow plenty of time for it to cook through. YUM!

hebrews111

posted:3/9/2008

I was extremely pleased with this cake I had made several pound cakes and this is a recipe that I will keep forever

a cook

posted:2/12/2008

Delicious! heard it was better than my grandmas!

a cook

posted:4/8/2007

This is wonderful. I prepared frosting (b/c usually I won't eat pound cake w/o frosting) and ended up tossing it out! This cake doesn't need anything.

TeciaLittia

posted:3/26/2007

I would defintely will make this one again. This was my first time making a pound cake and I was very proud of it. Everybody says it was very good.

dred1locks

posted:2/14/2007

I made this cake and my parents really liked it. I liked the cake as well, however the cake was a little dry. I added 1 tsp of lemon extract and I baked it in a bundt pan. Next time I make this cake, I will probably reduce the baking time by 20-30 min. Overall it is a very tasty cake!

massagemom

posted:2/13/2007

I have made this cake several times for different occasions and received positive feedback every time. I also topped it with (lemon flavored) cream cheese icing that was simply delicious! This cake has wonderful flavor and is not heavy. It is also a little more forgiving as far as calories and fat content. I would use this recipe over and over!!!

Daffylou5

posted:1/18/2007

I baked this pound cake three times during the holiday season.

a cook

posted:12/14/2006

Delicious, Best pound cake I have ever made..so moist. I added 1 teaspoon of orange extract. Thank you Kraft for this wonderful pound cake.only one I wll make from now on !!

8T8keys

posted:12/6/2006

Made this and it lasted 36 hours tops. Had to make another one for what I had initially made it for. Have made variations, chocolate chips and mints flavoring, cherry flavoring and chopped cherries. I don't think you can hurt this wonderful cake.