Not for the faint of heart which is probably why it's so good.
CREAM CHEESE POUND
CAKE AND VARIATION
2 C chopped pecans
3 sticks butter, softened
8 oz package cream cheese, softened
3 C sugar
6 eggs
3 C flour
Dash salt
1 ½ tsp vanilla
Preheat oven to 325o. Sprinkle 1 C chopped nuts
in bottom of a greased and floured 10 inch tube pan. Cream together butter and
cream cheese, and gradually beat in sugar. Add eggs one at a time, beating well
after each addition. Sift together flour and salt, and add to creamed mixture.
Stir in vanilla and remaining 1 C nuts. Pour mixture into prepared pan, and
bake for 1 ½ hours or until completely done in center.
VARIATION
Omit pecans from above recipe, reduce vanilla to 1 tsp, add
1 Tbsp lemon juice with vanilla, and proceed as directed.
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