Cream Cheese Pound Cake

This pound cake is very rich. I only make once a year. At Christmastime. I have made it both in a bundt pan and in smaller pans for gift giving. I believe it's a TOH recipe. I have not altered the original at all. Preparation time is approximate.

• Ready In: 1 hr 50 mins
• Serves: 12-16
• Yields: 12-16 slices

Ingredients

• 1 1⁄2 cups butter, no substitutes, room temperature
• 1 (8 ounce)  cream cheese, room temperature
• 2 1⁄3 cups sugar
• 6  eggs, room temperature
• 3  cups flour
• 1  teaspoon vanilla

Directions

1. In large mixing bowl, cream butter and cream cheese.
2. Gradually add sugar. Beat 7 minutes.
3. Add eggs 1 at a time, beat well after each addition.
4. Gradually add flour; beat just until blended.
5. Stir in vanilla.
6. Pour into greased tube pan.
7. Bake at 300 degrees for 1 1/2 hours. (90 minutes)
8. Cool 15 minutes before removing to wire rack.