Cream Cheese Pound Cake
=======================
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour

Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter
and cream cheese in large bowl until fluffy, about 4 minutes. Add
sugar and salt; beat 10 minutes, occasionally scraping down sides of
bowl. Add eggs 1 at a time, beating until blended after each
addition. Beat in vanilla. Beat in flour at low speed until batter is
smooth (do not overbeat). Transfer batter to pan.

Place pan in cold oven. Set temperature at 200F; bake 20 minutes.
Increase temperature to 250F; bake 20 minutes. Increase to 275F; bake
10 minutes. Increase to 300F; bake cake until tester inserted near
center comes out clean, about 1 hour longer. Cool cake in pan on rack
15 minutes. Turn cake out onto rack; cool completely.

~~

MySpace URL:

http://www.myspace.com/duckie067