- Cream cheese (8 oz), room temperature
- 1 cup oleo, room temperature
- 1/2 cup butter, room temperature
- 3 cups sugar
- 6 eggs
- 3 cups cake flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Beat cream cheese, oleo, butter and sugar in a large bowl until smooth. Add eggs, one at a time, alternately with flour. Stir well after each addition. Blend in vanilla and almond extracts. Spray a 12-cup bundt pan with cooking spray. Bake at 350° for 30 minutes and then 325° for 45-50 minutes. Cool in pan on rack.
Salli Barach of Hopedale, Ohio, sent Farm and Dairy this recipe for pound cake. She said her late father-in-law used to make these cakes and deliver them to Trinity West Hospital in Steubenville, Ohio, at Christmas.
Yes, Salli, we do have a cookbook available for purchase. Cooking Down on the Farm is available for $8 plus shipping and handling and tax. Call 800-837-3419 or stop in the office to get your copy.
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