Gina's Pound Cake You Have To Try

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Gina's Pound Cake

"This is the great and the remaining pound cake recipe you'll ever use. My Pastor looks for it at every church gathering, and the people at the City Mission look for it each time my mother and father visit. It is wealthy, moist and could lasts for up to two weeks in case you keep it blanketed, with foil or in a cake tray."

Ingredients :

3 cups white sugar
1 cup butter
1 (8 ounce) package cream cheese, softened
6 eggs
three cups all-reason flour
1/four teaspoon baking soda
half teaspoon salt
1 teaspoon vanilla extract
half of teaspoon lemon extract
half of teaspoon orange extract

Instructions :

Prep : 20M	Cook : 14M	Ready in : 1H30M

Do now not preheat oven. Spray a ten inch Bundt pan with vegetable oil spray. Sift together flour, soda and salt and set apart.
In a massive bowl, cream collectively the butter, sugar and cream cheese until light and fluffy. Beat in the eggs one by one, blending thoroughly after every addition. Pour the flour mixture into the batter and lightly fold in with a spatula. Stir within the vanilla, lemon and orange flavoring. Batter could be very thick.
Pour batter into organized 10 inch Bundt pan. Place cake in oven and set thermostat to 350 degrees F (175 degrees C). Bake for 60 to 70 mins or until the top is golden brown and then turn the oven off. Let the cake sit within the oven for a further 15 mins. Remove from oven and funky in pan for 15 mins. Turn cake over onto a cake plate and allow to cool even as included.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it evenly, and make clean-up less difficult.

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