1 1/2 c Butter; softened
1 pk (8 ounce) cream cheese;
-softened
3 c Sugar
6 lg Eggs
1 1/2 ts Vanilla extract
3 c All-purpose flour
1/8 ts Salt
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 blendedafter 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 wire rack.
NOTES : Tried on November 14, 1995 – made several minor modifications to
perfect this recipe. It’s great!
Yields
24 Servings
