Try this Marlye Carters Cream Cheese Pound Cake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350F. 2. Cream butter with cream cheese until smooth. Add sugar and beat until thoroughly blended, light, and fluffy. Add egg yolks and continue to beat until well blended. Add flour, one cup at a time, stirring well after each addition. Stir in vanilla. 3. In a separate bowl beat egg whites until stiff, then fold into batter. Spoon into a well-buttered and floured 10" tube pan. Bake in preheated oven 45-60 minutes.
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1534 | ||
Calories from Fat: 208 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 1006.9mg | 310 % | |
Sodium 239.3mg | 8 % | |
Potassium 437.9mg | 12 % | |
Total Carbohydrate 296.1g | 87 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 293.6g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1534
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