Name: Cream Cheese Pound Cake
Ingredients: 1 ½ cups (3 sticks) Challenge Butter, softened; 1 package (8 oz) Challenge Cream Cheese; 3 cups sugar; ⅛ teaspoon ground nutmeg; ½ teaspoon salt; 8 large eggs; 2 teaspoons vanilla extract; 3 cups flour

Level

Easy

Ingredients

1 ½ cups (3 sticks) Challenge Butter, softened
1 package (8 oz) Challenge Cream Cheese
3 cups sugar
⅛ teaspoon ground nutmeg
½ teaspoon salt
8 large eggs
2 teaspoons vanilla extract
3 cups flour

Directions

1
Preheat oven to 325⁰ F. Butter (½ to 1 Tablespoons) a 14-cup Bundt pan.
2
Cream butter medium speed with electric mixer until creamy (about 3 or 4 minutes).
3
Blend in cream cheese until thoroughly combined.
4
Combine sugar, nutmeg and salt, and gradually add to butter mixture, continuing to mix at medium speed for about 5 minutes.
5
Add eggs one at a time, mixing until yellow disappears between additions.
6
Blend in vanilla.
7
Fold in flour by hand in approximately ½ cup amounts followed by blending at low speed between additions.
8
Pour batter into prepared Bundt pan. Bake 1 hour and 15 to 20 minutes, or until the cake tests done (wooden toothpick inserted in cake comes out clean). Let cake cool in pan on a wire rack for 20 minutes or until pan, though still warm, is cool enough to handle. Invert pan and remove cake.