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Philadelphia® Pound Cake

  • Prep Time: 15 Minutes (Total Time 1 Hour 35 Minutes)
  • Serving Size: 16
  • 1 package ( 8 ounces) PHILADELPHIA Cream Cheese, Softened
  • 3/4 cup (1-1/2 sticks) Butter Or Margarine, Softened
  • 1-1/2 teaspoons Granulated Sugar
  • 1-1/2 teaspoons Vanilla
  • 4 Eggs
  • 2 cups Sifted Cake Flour
  • 1-1/2 teaspoons CALUMET Baking Powder
  • 2 teaspoons Powdered Sugar
  • 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.

    KRAFT KITCHENS TIPS Size-Wise

    An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.

    Variation

    Prepare as directed, substituting 10-inch tube pan for the loaf pan.

    RECIPE COURTESY OF KRAFT FOODS

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