posted by Linda in San Diego 01-17-100 12:53 PM
Strawberry Cream Cheese Pound Cake
3/4 lb. Butter, softened
1/2 lb. Cream cheese, softened
2 cups Sugar
1 pinch Salt
2 tsp. Butter flavoring
6 Eggs, room temperature
3 cups Sifted flour
1 pt Fresh strawberries, sliced
Preheat oven to 325° F.
Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each
addition. Stir in the flour.
Gradually add the sliced strawberries, gently folding them in after each addition.
Spoon the batter into a buttered and floured cake pan (loaf pans or those nice little mini-loaf sizes for gift-giving), and bake the cake in a preheated 325-degree (F) oven for one-and-a-half hours, until the cake begins to shrink from the sides of the pan.
Place the pans on cooling racks until cooled; turn cakes gently onto
wire racks.
From Kay Hartman on rec.food.cooking
Cream Cheese Frosting
Yield: 3 Cups
4 oz. Margarine or butter
8 oz. Cheese, cream
1 lb. Sugar, powdered
Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread.