Monthly Recipe Newsletter
Recipe of the Month
Cream Cheese Pound Cake
½ cup butter, softened
1 cup margarine, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
3 cups cake flour, sifted
1 teaspoon vanilla extract
2 teaspoons brandy extract
2 teaspoons rum extract
2 teaspoons lemon extract
In a large bowl, cream the butter and margarine with an electric mixer on medium speed. Add the cream cheese and continue to cream. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, mixing well; add flavorings.
Bake in a 350 degree oven for 1 hour and 15 to 20 minutes.
TIP: This is a very good cake, however, you can cut
back on the extracts if you prefer. You can use the vanilla and lemon extracts and omit the other 2 if you prefer. Also I have used reduced fat butter and margarine for this recipe. This is also a great holiday cake.
Did You Know?
Did you know that the history of vanilla extract dates back to ancient times? Vanilla extract was originally used as a medicine and perfume, not as flavoring. It was later adapted by the Aztecs after the Totonacs were conquered in the 15th century. It wasn’t until the middle of the 19th century that Mexico was the only producer of Vanilla.
Vanilla used to be quite costly, but as the demand increased, the prices dropped. Today you can find vanilla in virtually in everything from ice cream to candles to perfume and it is a staple for baking cakes, pies, and puddings, as well as other
uses in the kitchen.
I have a new book project in the making, once everything is finalized and the contract is signed, I will share with everyone. God is good and I have truly been blessed.
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