Annie Dent's Cream Cheese Pound Cake


3 Sticks or 1 1/2 cups butter
3 cups sugar
6 eggs
1 8 oz. cream cheese
3 cups flour
1/2 tsp. salt
1 tsp. vanilla

Pecan Caramel Icing:
2 cups light brown sugar
1 tbsp light corn syrup 1/2 cup shortening
2 1/2 cups Confectioner's sugar
4 tbsp hot milk
1 tsp. vanilla
1/2 cups pecans


Cream together butter and sugar. Add eggs one at a time. Mix well after each addition. Add cream cheese and beat well.
Sift flour and salt and gradually add to the batter. Add vanilla and mix well.
Pour in a floured and greased 10 inch tube pan and bake at 325 degrees for 1 1/2 hours.

Pecan Caramel Icing:
Combine first through ingredients in a saucepan, cook to a soft boil stage or 235 degrees on candy thermometer.
Combine the remaining ingredients in a bowl and heat until smooth, Pour cooked syrup into mixture and spread on cake.
Decorate with pecans.
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