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This recipe is for a pound cake that makes one 10-inch tube or Bundt cake. It calls for creaming butter and cream cheese together before adding sugar, eggs, and extracts. Flour is sifted and added to the mixture along with vanilla. The batter is poured into a prepared pan and baked for 2 hours until lightly browned and a toothpick inserted comes out clean. It is allowed to cool for 20-30 minutes before inverting out of the pan. The recipe comes from cookbook authors Roxanne Wyss and Kathy Moore of The Elect

Author

Susan Smith Welsh

Language

EN