Cream Cheese Pound Cake

This cake was given to us when our youngest child was born. It is a wonderfully delicious, moist cake full of flavor and richness. You can eat it plain or top with a glaze of your choice.

3 sticks butter, softened
8 oz. cream cheese
3 cups sugar
dash of salt
2 tsp. vanilla
6 large eggs
3 cups CAKE flour

DO NOT PREHEAT OVEN. This cake will start in a COLD oven.

Combine butter, cream cheese and sugar. Beat well. Add salt, vanilla, then eggs, one at at time. Add flour and mix well. Pour into greased and floured large tube or bundt pan.

Place in COLD oven then set at 275 degrees.
Bake for 1 1/2 hours until done.  Allow to cool at least ten minutes, then invert cake onto cake plate.

For best flavor and texture I'm told you are to make this cake 1-2 days ahead, but frankly, it never lasts that long in our home!

We've eaten this cake plain, which is superb, or topped with chocolate or lemon glazes.. It is good every way!