1 1/2 c Butter, softened 1 1/2 ts Vanilla extract
1 pk Cream cheese, softened 3 c All-purpose flour
3 c Sugar 1/8 ts Salt
6 lg Eggs
Beat butter and cream cheese at medium speed with an electric mixer 2
minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears. Add
vanilla mixing well.
Combine flour and salt, gradually add to butter mixture, beating at
low speed just until blended after each addition. Pour batter into a
greased and floured 10-inch tube pan.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with
tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire
rack 10 to 15 minutes; remove from pan, and cool completely on a wire
rack.
Yields
1 cake