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Cream Cheese Pound Cake
By Charlie Burke

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This crusty pound cake has been a family favorite since my wife Joanne found it
in a magazine in the eighties. She thinks she may have found it in Southern
Living while visiting her mother in Florida, which would support my theory
that southerners have some of the best dessert recipes.

We served it with great raspberry jam, made by Eva Dunn from berries grown at
Shaker Woods Farm in Sanbornton, where she also makes high end goats’ milk
soap and runs a Bed and Breakfast with her husband, Jack.

This moist cake with a firm crust is perfect for entertaining but is easy enough to
be regular family fare.

Ten Inch Pound Cake:

1 cup of butter or margarine (we use heart-friendly Earth Balance)
½ cup of shortening
3 cups of sugar
1 package of cream cheese (8 oz), at room temperature
3 cups of sifted cake flour
6 eggs
1 tablespoon of vanilla extract

Cream the butter and shortening, and then add the sugar gradually while
mixing at a moderate speed.

Add the cream cheese and continue beating until the mixture is light and fluffy.
Add the flour and eggs alternately, starting and ending with flour, and then mix
in the vanilla.

Pour the batter into a greased and floured 10 inch tube pan and bake the cake
for 1 hour and 15 minutes until a wooden skewer comes out clean.

Let the cake cool in the pan for 10 minutes and then remove it to a wire rack.
The cake should cool completely before serving.

About the author: An organic farmer and avid cook, writer Charlie Burke is the vice
president of the
New Hampshire Farmer's Market Association, president of the NH Farm
to Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.  Along
with his wife, Joanne, Charlie grows certified organic herbs, greens and berries at Weather
Hill Farm in Sanbornton, NH.  
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