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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Beat butter and cream cheese at medium speed with an electric mixer 2
minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add
eggs, one at a time, beating just until yellow disappears. Add vanilla,
mixing well.
Combine flour and salt; gradually add to butter mixture, beating at low
speed just until blended after each addition. Pour batter into a greased
and floured 10 inch tube pan.
Fill a 2 cup, ovenproof measuring cup with water; place in oven with tube
pan.
Bake at 300* for 1 hour and 30 minutes or until a wooden pick inserted in
center of cake comes out clean. Cool in pan on a wire rack 10 to 15
minutes; remove from pan, and cool completely on wire rack.
Contributor: Southern Living (page 174)
| Ingredients:
1 1/2 Cup(s) butter; softened
1 Package(s) cream cheese; softened
25 8/221 Ounce(s) sugar
6 large eggs
1 1/2 Teaspoon(s) vanilla extract
1 48/85 Pound(s) all purpose flour
217/10000 Ounce(s) salt |
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