Prepare for an amazingly moist and delicious experience with our PHILADELPHIA Pound Cake. Cream cheese is the secret in our PHILADELPHIA Pound Cake.
What You Need
Original recipe yields 16 servings
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
2 cups sifted cake flour
1-1/2 tsp. CALUMET Baking Powder
2 tsp. powdered sugar
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Let's Make It
Preheat oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.
Prepare as directed, substituting 10-inch tube pan for the loaf pan.
Serve topped with fresh or thawed frozen mixed berries.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0.5148g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.