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Cream Cheese Pound Cake I
December 04, 2006

Good recipe but way too sweet. Made it to a T the first time and it was tooth-achingly sweet. Have tried 2.5 cups and 2 cups and find 2.5 cups sugar works best. Baked in a bundt pan, but the cake fell too much after cooling. I find baking in 2 large loaf pans is best. Definitely overmixing is a must for this recipe. Since this has no leavening agents, you must beat air into the butter and cream cheese until is very pale and fluffy - about 5-7 min. As well as mix well after each egg is added. Don't peak during baking or the cake will fall. One thing I don't like about this recipe is th appearance on the inside. The uneven discoloration as you see in the picture that's posted. It looks like it's uncooked even though it is. I like a more uniform look. But this is very moist, just cut back the sugar.

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