Cream Cheese Pound Cake
1 1/2 c. butter, softened (can use margarine as part)
8 oz. pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted flour
2 t.. vanilla
Combine first 2 ingredients, beat well with a heavy duty mixer. Gradually add sugar, beat until light and fluffy, (about 5 min.) Add eggs, one at a time, beat well after each addition. Room temperature works best. Add flour to creamed mixture: beat well. Stir in vanilla.
Pour batter into a well greased 10" bundt or tubepan. Bake at 325° for 1 hour & 30 min. or until cake tests done. Cool in pan 10 min.
*If using mini loaf pans, bake for 25 min. or until cake test done.
** If using white spelt flour: measure 3 heaping cups flour.**
