Cream Cheese Pound Cake

Warm butter, cream cheese and eggs to room temperature. Grease and flour a tube or Bundt pan.

Preheat oven to 325°.

Mix butter and cream cheese then cream with sugar (this batter should be treated gently). Then add salt and vanilla and mix.

Add eggs, one at a time, mixing after each.

Gently mix in flour until just blended then pour into prepared pan and bake for 1 1/2 hours or until the cake pulls away from the sides of the pan (I start checking at around 1 1/4 hours).

Cool cake in pan for 10 minutes then invert onto wire rack.

Sprinkle with powdered sugar when cool.

This is an extremely rich, dense and heavy cake (not healthy but heavenly)!