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Name: Cream Cheese Pound Cake
Prep time: 30 min
Total time: 2 h
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cups butter softened; 8 ounces cream cheese softened; 3 cups sugar; 6 eggs; 3 cups cake flour; 1 teaspoon vanilla; 1 tablespoon almond extract

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INGREDIENTS

1 1/2 cups butter ; softened
8 ounces cream cheese ; softened
3 cups sugar
6 eggs
3 cups cake flour
1 teaspoon vanilla
1 tablespoon almond extract

Servings

INSTRUCTIONS

Cream butter and cream cheese. Blend in sugar. Add eggs one at a time, beating well. Add flour, vanilla extract, and almond flavoring a little at a time, and blend until smooth. Pour into a greased and floured tube pan. (I also use layer cake pans) Bake at 325 degrees for approximately 1 hour and 10 minutes. (I set a timer and check it at 10 minute intervals after 30 minutes, so I can use a variety of pans/sizes) When the wooden skewer comes out clean, and the top is light brown, the cake is done. Cool in pan 10-15 minutes, then invert on serving platter. Frost with buttercream icing, or serve plain.

NOTES

Original recipe calls for 1 teaspoon of almond flavoring, but I use 1 tablespoon. Also, I add the eggs alternately with 1/2 cup of flour, until it is all incorporated in the mix. (egg, 1/2 cup flour, egg, 1/2 cup flour, egg,...)

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Nutrition

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Serving Size: 1 Serving (199g)
Recipe Makes: 16 Servings

Calories: 588
Calories from Fat: 235 (40%)

Amt Per Serving		% DV

	Total Fat 26.1g	35 %
	Saturated Fat 14.9g	74 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1.6g
Cholesterol 177.4mg		55 %
Sodium 256mg		9 %
Potassium 228mg		6 %
Total Carbohydrate 71.7g		21 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 69.3g
Protein 15.2g		22 %
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.

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Calories per serving: 588

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