The best delicious Ethel Waddle's Cream Cheese Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ethel Waddle's Cream Cheese Pound Cake recipe today!
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2 Butter; at room temperature
1 pk Cream cheese; at room temper
3 c Sugar
6 Eggs
3 c Cake flour; sifted
2 ts Vanilla extract
1. Combine the butter and cream cheese in a bowl from a heavy-duty electric
mixer. Beat on low speed until well mixed. Add the sugar gradually, and
beat until light and fluffy. 2. Beat in eggs, one at a time, beating well
after each addition. Beat until mixture is light. Add the flour and
vanilla, and beat only until flour disappears. 3. Pour mixture into a
greased 10-inch pan.
Place in a COLD oven, and turn on to 325 F. Bake cake for 70 mins. Cool on
cake racks, and chill before serving. NOTE: This cake freezes well.
From the section on the CLARK COUNTY FAIR in Springfield, OH. Fair dates:
Last week of July for 7 days.
Yields
1 Servings
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