Mary's Cream Cheese Pound Cake

Ingredients:

1 8 oz package cream cheese
3 sticks (1 1/2 cup) butter, softened
3 cups sugar
6 eggs
3 cups cake flour, sifted

1. Preheat oven to 250 F.

2. Butter and flour a Bundt pan and set aside.

3. cream butter and cream cheese, gradually adding sugar until light and fluffy.

4. Add eggs one at a time.

5. Fold in sifted cake flour. (I use a wooden spoon at this point.)

6. Pour batter into prepared pan and bake two hours.

7. Allow to cool about 5 minutes before removing from pan to cake plate.

8. Allow to cool completely. Sift a little powdered sugar over the top before serving.

Notes:

In recent years I’ve been baking this cake 1 1/2 hours at 275 F, and that has worked fine.

Be sure to grease the pan well. Often a bit of the top sticks to the pan when I make it, but the powdered sugar camouflages the problem.

This cake tastes better the second day, so I try to make it a day early.