8 oz cream cheese (note amount not given)
vanilla flavoring (note amount not given)
4 cups flour (cake or all purpose) 
4 stick butter 
4 cups sugar 
8 large eggs 


I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your vanilla flavoring. Grease and flour your tube pan and pour in batter. Sprinkle liberally with pecans and brown sugar on top. Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes. You can test for doneness with a wooden skewer. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Remove from oven and allow to cool a few minutes before removing from pan. Then, drizzle with a jar of caramel. As always, 

1 comment:

  1. I make a cream cheese pound cake, that's supposed to be the recipe of former president Jimmy Carter's mother...Miss Lillian's Cream Cheese Pound Cake.
    1 - 8 oz. pkg. cream cheese
    3 sticks butter or margarine
    (Blend these 2 ingredients together)
    3 c. Sugar (add to butter/cream cheese mixture)
    6 eggs (add 1 at a time, don't over beat)
    1 tsp. Vanilla extract
    1 tsp. Almond extract
    3 c. Flour (add in 3-4 portions)

    Bake at 325 degrees F., for 1 hour 15 minutes. Top appears moist and almost golden brown.
    Very tasty!!!