Favorite Holiday Recipe

In the US, we have the Thanksgiving Holiday this week. So, once a year, like it or not, I venture into the kitchen and cook something.

Cream Cheese Poundcake

1 1/2 cups butter
1 8-oz pkg of cream cheese (softened)
3 cups sugar
6 lg eggs
3 cups all-purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until mixture is creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs once at a time, beating just until yellow disappears. Add vanilla, mixing well.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into greased and floured 10-inch tube pan or bundt pan.

Fill a 2 cup, ovenproof measuring cup with water and place in oven with the pan.

Bake at 300F for 1 hour and 30 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool on wire rack for 10-15 minutes and remove from pan. Cool completely on wire rack.

From the Southern Living Cookbook 1995