Warm a slice of this cake in the microwave for about 25 seconds. Then serve it with a scoop of butter-pecan ice cream, fresh fruit, or alone.
- 1-1/2 cups butter, softened
- 3 cups sugar
- 1 package (8 ounces) cream cheese, softened
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- In a large bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes before removing. Cake ages and freezes well. Yield: 12-16 servings.
Originally published as Cream Cheese Pound Cake in Grandma's Great Desserts Cookbook 1992, p5
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Moist Cream Cheese Pound Cake
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Reviewed Oct. 24, 2009
"This is a wonderful moist pound cake. I frosted it was a chocolate fudge frosting and it was outstanding!"