Cream Cheese Pound Cake

1 ½ cup butter, softened    
1 ½ tsp vanilla
1 (8 oz.) package cream cheese, softened  
3 cups all purpose flour
3 cups sugar      
1/8 tsp salt
6 large eggs

Beat butter and cream cheese at medium speed with an electric mixer for two minutes until creamy.  Gradually add sugar, beating 5 – 7 minutes.  Add eggs, one at a time.  Add vanilla, mixing well.

Combine flour and salt and gradually add to butter mixture.  Pour into greased and floured 10 inch tube pan.

Fill a 2-cup ovenproof measuring cup with water and place in oven with the tube pan.

Bake at 300 degrees for 1 hour and 30 minutes or until wooden pick inserted in cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes then remove from pan.  Cool completely on a wire rack.

This cake won the highest mark a recipe can receive in the Southern Living Test Kitchen.  From 1995 Southern Living Annual Recipes

Courtesy of Cindy Willard with Suzanne Cook and Company

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