Crusty Cream Cheese Pound Cake

Preheat the oven to 325°. Beat butter and cream cheese at medium speed of an electric mixer about 2 minutes or until creamy.

Gradually add sugar, beating 5 to 7 minutes.

Add eggs, one at a time, beating just until yellow disappears.

Gradually add flour and salt, mixing at low speed just until blended; stir in vanilla.

Pour into a greased and floured 10 inch tube pan.

Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.