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Cream Cheese Pound Cake I
August 20, 2003

Yummy yummy!! I have made this twice already. The first time just as the recipe reads. The second substituting more vanilla for the almond extract. I think both are great, but the almond does add that extra "mmmmm" factor. I made it both times in 2 loaf pans but made the mistake the first time of taking them out to check on them after only 1 hour. Both cakes sunk in the middle. Still tasty but not pretty. The second time, I left them in or the full 1 hour 15 minutes without disturbing them and had only a slight amount of sinking after they were out. All in all, this is a fabulous cake. This is what pound cake should taste like!

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