PHILADELPHIA Pound Cake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-1/2 cups granulated sugar
• 1-1/2 tsp. vanilla
• 4 eggs
• 2 cups sifted cake flour
• 1-1/2 tsp. CALUMET Baking Powder
• 2 tsp. powdered sugar

1. Preheat oven to 325F.
2. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
3. Add eggs, 1 at a time, mixing well after each addition.
4. Gradually add flour and baking powder, mixing on low speed after each addition until well blended.
5. Pour into greased and floured 9x5-inch loaf pan.
6. Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean.
7. Cool 5 minutes; remove from pan.
8. Cool completely on wire rack.
9. Sprinkle with powdered sugar just before serving.

philadelphia cream cheese, butter, sugar, vanilla, eggs, cake flour, baking powder, powdered sugar

Taken from www.kraftrecipes.com/recipes/philadelphia-pound-cake-51978.aspx (may not work)