Strawberry cream cheese poundcake
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
