Crusty Cream Cheese Pound Cake

• CRUSTY CREAM CHEESE POUND CAKE
• FROM
• SOUTHERN LIVING
• 1989 ANNUAL RECIPE BOOK
• 1 CUP BUTTER
• 1/21/2 CUP SHORTENING
• 3 CUPS SUGAR
• 1- 8 OZ PACKAGE CREAM CHEESE, SOFTENED
• 3 CUPS CAKE FLOUR
• 6 EGGS
• 1 TABLESPOON VANILLA

1. CREAM BUTTER AND SHORTENING-GRADUALLY ADD SUGAR-BEATING WELL AT MEDIUM SPEED OF AN ELECTRIC MIXER-ADD CREAM CHEESE BEATING UNTIL LIGHT AND FLUFFY-ALTERNATELY ADD FLOUR AND EGGS BEGINNING AND ENDING WITH THE FLOUR-STIR IN VANILLA-
2. POUR BATTER INTO A GREASED AND FLOURED TUBE PAN-
3. BAKE AT 325 DEREES FOR ONE HOUR AND FIFTEEN MINUTES OR UNTIL A WOODEN TOOTHPICK INSERTED COMES OUT CLEAN-
4. COOL IN PAN FOR TEN MINUTES-REMOVE FROM PAN-AND LET COMPLETELY COOL ON A WIRE RACK-
5. MAKES ONE TEN INCH CAKE
6. DELICIOUS WITH SWEETENED STRAWBERRIES
7. AND SWEETENED WHIPPED CREAM
8. AND A GOOD STEAMIN' CUP OF JOE

cream cheese, from, southern, butter, shortening, sugar, cream cheese, cake flour, eggs, vanilla

Taken from www.epicurious.com/recipes/member/views/crusty-cream-cheese-pound-cake-1211056 (may not work)