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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: burdick@hditest1.crd.ge.com (William E. Burdick KWC-1604 5585)
Date: 14 Feb 92 00:44:35 GMT
Subject: OVO-LACTO: Philly Pound Cake
Summary: orig. subject: Pound Cake Recipe
Archive-Name: recipes/ovo-lacto/philly-pound-cake
Keywords: recipe ovo lacto philly pound cake
Followup-To: rec.food.veg
Organization: GE Corp. Research & Development, Schenectady, NY
Approved: aem@mthvax.cs.miami.edu
I am submitting the following pound cake recipe in response to recent requests
for same. Its easy to prepare and freezes well. Also, it is delicious!
PHILLY POUND CAKE (Preparation Time: 20 minutes / Yield: one loaf)
Ingredients:
1 8-ounce package of Philadelphia brand cream cheese
3/4 cup butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
2 cups sifted flour
1 1/2 teaspoons baking powder
Procedure:
Combine first four ingredients in a large mixing bowl. Add eggs and
mix on low speed with electric mixer. Add baking powder to flour and
sift; gradually add flour/baking soda mixture to mixing bowl. Mix on
low speed until well blended. Pour mixture into a greased, floured
loaf pan. Bake at 325 degrees F for one hour and twenty-five to one
hour and forty minutes or until top of cake is golden brown. Cool five
minutes. Remove from pan. Let cool, sprinkle with powdered sugar
(optional) and serve.