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PHILADELPHIA Pound Cake

PHILADELPHIA Pound Cake recipe
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

1
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
4
 eggs
2
cups  sifted cake flour
1-1/2
tsp.  CALUMET Baking Powder
2
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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