Strawberry Cream Cheese Poundcake

Course : Cakes
Serves: 4
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3/4 pound butter -- softened
1/2 pound cream cheese -- softened
2 cups sugar
1 dash salt
2 teaspoons butter flavoring
6 large eggs -- room temperature
3 cups sifted flour
1 pint fresh strawberries -- sliced

Preparation / Directions:

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 (I use 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.


Nutritional Information:

1608 Calories (kcal); 96g Total Fat; (53% calories from fat); 22g Protein; 168g Carbohydrate; 529mg Cholesterol; 990mg Sodium

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