My husband, Nelson, is the cook and baker in this household (I paint and sculpt and piddle)...this afternoon he made this wonderful "Cream Cheese Pound Cake", originally a Southern Living recipe...
Cream Cheese Pound Cake
Ingredients
1 1/2 cups butter, softened at room temperature
1 (8-ounce) package cream cheese, softened at room temperature
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over-beat);
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture, to make sure you avoid getting shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.
Pour mixture into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending on how you look at it) with a spatula to even it out.
Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. The cake will have a crusty layer on the bottom that you can trim off if you want to, but Nelson left it on ~ it was good!
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