Cream Cheese Pound Cake
1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 300° for 1 hour and 40 minutes* or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Yield: 1 (10-inch) cake
From: Southern Living, NOVEMBER 2001
*You should also be able to bake these in two (2) 8 1/2" loaf pans for 60 to 70 minutes. Test center with a toothpick, if ready then set the loaf pans out to cool about ten minutes, then remove the pound cake.