Cream Cheese Pound Cake

Southern Living Magazine was the source of this reliably delicious, dense pound cake. It actually improves after a day or two, and freezes very well. No need for icing, just a little powdered sugar before serving. Or perhaps some sweetened berries or peaches on top!

Cream Cheese Pound Cake

3 sticks real butter, softened
8 ounces cream cheese, softened
3 cup sugar
dash salt
1 1/2 teaspoons vanilla
6 eggs
3 cups cake flour,* sifted

Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla, and beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into a greased 10" tube pan. Place in a cold oven, turn to 325° and bake 1 1/2 hours until cake tests done.

*Cake Flour is finer than all purpose flour. It goes under the brand name Soft as Silk or Swans Down

To make Espresso Pound Cake dilute 3 teaspoons of instant espresso crystals in 3 teaspoons of water and add after the eggs.