Nutty Cream Cheese PoundcakeIngredients
1 stick butter 1/2 teaspoon baking soda
1/2 cup shortening 1/2 teaspoon salt
3 cups sugar 1 teaspoon vanilla
1 (8oz) cream cheese 1 cup chopped peanuts
6 eggs
2 cups all purpose flour
1 cup peanut flour
Cream butter, shortening , and cream cheese.
Gradually add sugar, beating well at medium speed.
Add eggs one at a time, beating well after each addition.
Combine flour, soda and salt: add to creamed mixture, stirring just until blended.
Stir in remaining ingredients.
Pour batter into greased and floured 10 inch tube pan.
Bake at 325 degrees for 1 1/2 hours.
Cool in pan 10-15 minutes
Remove from pan.
Use your favorite icing, if desired.
Recipe created and prepared by Nabila Covington of Nabila’s Garden Restaurant 201 S. Main St. PO Box 1046, Fitzgerald, Ga 31750