Tony Claxton's Recipes Strawberry Cream Cheese Poundcake

Be sure to cream butter and cream cheese very, very well. The 325°F for 1 1/2 hours directions were from the original recipe which called for 2 loaf pans instead of the bundt pan. Be sure and watch closely after 1 1/2 hours to see how long it will take for the cake to finish baking.

                                   

Ingredients

3/4 Lb - Butter, softened (3 sticks) 1/2 Lb - Cream Cheese, softened 2 C - Sugar 1 Pinch - Salt 6 - Eggs, room temp. 2 t - Vanilla 3 C - Sifted Flour 1 Pint - Fresh Strawberries, sliced

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Instructions

Pre-heat oven to 325°F Grease and flour 10" Bundt Pan Cream butter and cream cheese together until very light and fluffy Add sugar and salt and continue creaming until the sugar is mostly disolved Add eggs, one at a time, beating well after each addition, adding vanilla with the final egg Add flour and gently fold it into the mixture until mostly incorporated Add strawberries and fold them in until distributed evenly Spoon the batter into prepared pan Bake for 1 1/2 hours, or until the cake begins to shrink from the sides of the pan Place the pan on cooling rack until cooled then turn cake gently onto wire rack

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