Mississippi Cream Cheese Pound Cake

By Hklbrries

This dense pound cake is ridiculously easy - just dump all the ingredients together and beat.

"When it comes to Thanksgiving, Karry Hosford pulls out the good stuff - her family silver, china and crystal. But this mother of two and contributing photographer for Relish magazine injects comfort into the rest of the big meal. Guests are casually attired, and the children, including the Hosfords' sons Jack and Walker, are never relegated to the 'kids' table' - they join right in the celebration.

Karry and her husband, Doug, run a combination cooking school, cookware store, catering company and photography studio in Natchez, MS called High Cotton (www.highcottonnatchez.com). Adding contemporary twists to traditional Southern dishes, they design their Thanksgiving menu to reflect Karry's relaxed style and Doug's Southern roots. Bacon and pecans abound in everything from the salad to the mustard greens to the sweet potato casserole. And more than a little bourbon is enjoyed before the meal.

Family heirlooms share the stage with creative Thanksgiving fare, making for a celebration that's Southern comfort at it's best: good food, good friends and good drink."

Ingredients

• 1 ½ cups butter
• 1 (8-ounce) package cream cheese, softened
• 3 cups sugar
• 6 eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 3 cups cake flour

Preparation

Step 1

Preheat oven to 325F. Grease and flour a 12-cup Bundt pan, tube pan or two 9-by-5-inch loaf pans.

Combine butter, cream cheese, sugar, eggs and egg yolk, and vanilla in large bowl; beat until smooth.

Add cake flour ½ cup at a time. Stir together until smooth.

Pour into pan. Bake 70 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Information:
Per serving
375 calories
24 g fat
6 g protein
48 g carbohydrates
0 g fiber
188 mg sodium