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Ingredients
| salted butter: 1 1/2 cups (room temperature) |
| cream cheese: 8 oz (softened) |
| granulated sugar: 3 cups |
| all-purpose flour (unsifted): 3 cups (sifted) |
| salt: 1 dash |
| eggs: 6 (large) |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| ground mace: 1/4 tsp |
Eileen D'esterhazy Buckley's Creamy Pound Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
90 min -
Servings
16 serving(s)
Tags
- Place oven rack on bottom setting.
- Preheat oven to 325°F.
- Spray ONLY THE BOTTOM OF THE pan (large loaf pan by Wilton or 12 cup Bundt).
- Mix butter and cream cheese.
- Add sugar.
- Add eggs one at a time, incorporating well.
- (You can add food coloring at this point, if you want).
- Add flour and salt.
- Mix well and add flavorings.
- Bake for 1.5 hours.