Recipe - Strawberry Cream Cheese Poundcake

Three fourths pound Butter softened
One half pound Cream cheese softened
2 cup Sugar
1 pn Salt
2 teaspoon Butter flavoring
6 Eggs room temperature
3 cup Sifted flour
1 pt Fresh strawberries
1 Sliced

Cream the cheese, butter, and sugar together until light and fluffy. Add a
pinch of salt and the butter flavoring, and beat the mixture well. Add the
eggs, one at a time, beating thoroughly after each addition. Stir in the
flour. Gradually add the cut or sliced up strawberries, gently folding them in after
each addition.

Spoon the batter into a buttered and floured cake pan (I use loaf pans or
those nice little miniloaf sizes for giftgiving), and bake the cake in a
preheated 325degree (F) oven for oneandahalf hours, until the cake
begins to shrink from the sides of the pan.

Place the pans on cooling racks until cooled; turn cakes gently onto wire
racks.
Posted to MMRecipes Digest V4 #066 by "Darlene R. Lindgard"
drl@halcyon.com on Mar 06, 1997.