Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 427
  • Fat:
  • 24 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 141 mg
  • Sodium:
  • 240 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g


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Cream Cheese Pound Cake

Country - try a FREE ISSUE today!

I got this recipe from a woman who came to my rummage sale. We got to talking about zucchini-she didn't know what the big squash could be used for. So I sent her some of my favorite zucchini recipes and, in return, she mailed me the recipe for this cake. It's absolutely delicious and I've made it often.

SERVINGS: 12-16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 10 min. Bake: 1-1/2 hours + cooling

Ingredients:

  • 1-1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2-1/3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract

Directions:

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add flour; beat just until blended.
    Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Yield: 12-16 servings.


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