Hi everyone, can you please help with this cake recipe?

this is for Irish Dairy Cake








* 3/4 lbs butter (3 sticks) softened


* 3 cups sugar


* 6 eggs


* 1 8oz. Pkg cream cheese softened


* 1 teaspoon vanilla


* 3 cups sifted white flour





DIRECTIONS





1. Cream butter, sugar and then add eggs.


2. Mix in the cream cheese and vanilla and then a cup at a time add the flour. The batter will be velvety.


3. Bake 300 degrees for 1 1/2 hours in a prepared bundt pan.


4. It is done when golden brown. It smells so good too.





There is no baking powder or soda in this recipe, only the flour, could this be a mistake, or will the eggs themselves give the lift?





TY





edit: I forgot to say all I have on hand is all purpose flour, but it doesn't specify eitherHi everyone, can you please help with this cake recipe?
It's correct, basically a dense pound cake with cream cheese as the moisture additive. 99% of the time, when ';flour'; is NOT specified in a recipe, AP flour is fine to use.....Although, when making delicate cakes, cake flour is needed, as bread flour is needed (no pun intended) for bread, and self rising is already has the leavening in it.....





My grandmother used to make this cake (she although, claimed it was a Scotish Butter Cake, go figure) and it was very much like a true pound cake......Enjoy it, Libby!!!








EDIT: I would go with some (as much as you like, but no more than 2 teaspoons) lemon zest......and if you have it, some lemon EXTRACT WITH the vanilla.......a teaspoon is NOT going to make a difference in the texture overall.....Trust me on this one....





ChristopherHi everyone, can you please help with this cake recipe?
That's why I'm here........that's my act of kindness for my fellow person......Glad you enjoyed, have a piece for me??? Thanks........





Christopher Report Abuse

Sifting the flour makes the difference. And AP flour is ok to use in it.
Just go by the directions, bundt cakes aren't usually light and fluffy.


It will be good.