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Cream Cheese Pound Cake I

Cream Cheese Pound Cake I

2 Hr(s)
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1 serving
Original recipe yields 1 serving
1 cup butter, softened
1/2 cup shortening
1 pkg (3 oz.) Kraft Philadelphia Cream Cheese, softened
2-1/2 cups sugar
5 eggs
3 cups cake flour, sifted
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
1 tsp almond extract
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Let's Make It
1
Cream butter, shortening, and cream cheese. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition. Combine flour, baking powder, and salt. Add to creamed mixture alternately with buttermilk, stirring just until blended. Stir in flavorings.
2
Spoon batter into greased and floured 10" tube pan.
3
Bake at 325 degrees F for 1-1/2 hours or until done. Let cake cool in pan 10-15 minutes. Remove from pan and cool completely.
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