Natalie's Cream Cheese Pound Cake Recipe

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Natalie's Cream Cheese Pound Cake Ingredients

1 1 stick margarine

A Recipe for
Natalie's Cream Cheese Pound Cake

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Natalie's Cream Cheese Pound Cake Recipe
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This is a recipe for Natalie's Cream Cheese Pound Cake from the recipe cookbook of Recipes-to-go (Cheese)

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
Mark Twain

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Hunger is the best sauce in the world.
Cervantes

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Miguel de Cervantes, Don Quixote

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Health food makes me sick.
Calvin Trillin

Natalie's Cream Cheese Pound Cake

It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
Robert Fuoss

Natalie's Cream Cheese Pound Cake Directions

1 stick sweet butter (unsalted) 1/2 lb. Philadelphia cream cheese 3 C.
sugar 6 eggs 3 cups flour (remove 3 tsp.) 2 tsp. vanilla
Confectioner's sugar or glaze

Combine butter and cream cheese, blend well. Gradually add sugar,
eggs, flour and vanilla. Grease tube pan. Pour batter into prepared
pan.

Place in cold oven, and turn oven to 325°. Bake 1 hour 20 minutes.
After cool, invert and dust with confectioner's sugar.

Serves: 10

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Natalie's Cream Cheese Pound Cake Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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