Strawberry cream cheese poundcake
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Strawberry cream cheese poundcake
  Cheese    Cookies    Creams    Pound cakes  
Last updated 6/12/2012 1:25:05 AM. Recipe ID 58889. Report a problem with this recipe.
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      Title: Strawberry cream cheese poundcake
 Categories: Cookies, Desserts, Favorites, Home cookin, Judy's
      Yield: 4 Servings
 
    3/4 lb Butter -- softened
    1/2 lb Cream cheese -- softened
      2 c  Sugar
      1 pn Salt
      2 ts Butter flavoring
      6    Eggs -- room temperature
      3 c  Sifted flour
      1 pt Fresh strawberries --
      1    Sliced
 
  Cream the cheese, butter, and sugar together until light and fluffy.
  Add a pinch of salt and the butter flavoring, and beat the mixture
  well. Add the eggs, one at a time, beating thoroughly after each
  addition. Stir in the flour. Gradually add the sliced strawberries,
  gently folding them in after each addition.
  
  Spoon the batter into a buttered and floured cake pan (I use loaf
  pans or those nice little mini-loaf sizes for gift-giving), and bake
  the cake in a preheated 325-degree (F) oven for one-and-a-half hours,
  until the cake begins to shrink from the sides of the pan.
  
  Place the pans on cooling racks until cooled; turn cakes gently onto
  wire racks.
 




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Recipe ID 58889 (Apr 03, 2005)

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