Cream Cheese Pound Cake


2 sticks (1 cup) butter or margarine, softened

2 (3-ounce) packages cream cheese, softened

2 1/2 cups sugar

5 large eggs

1/2 cup half-and-half

2 teaspoons vanilla extract

3 1/2 cups sifted cake flour (NOTE: Sift cake flour before measuring. )

1/4 teaspoon salt

Powdered sugar


BEAT softened butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

COMBINE half-and-half and vanilla. Combine flour and salt; add to butter mixture alternately with half-and-half mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.

BAKE at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool on a wire rack. Dust with powdered sugar, and serve with fresh berries, if desired.

Makes 1 (10-inch) cake.

BONUS: For Cinnamon-Pecan Swirl Pound Cake: Stir together 1/2 cup chopped pecans, toasted; 3 tablespoons brown sugar; and 2 teaspoons ground cinnamon. Pour half of batter into pan; sprinkle with pecan mixture, and top with remaining batter. Bake as directed.