Cream Cheese Pound Cake

By OralW

Ingredients

• 1 cup unsalted butter (2 sticks) -- room temperature
• 1 8 ounce package cream cheese -- room temperature
• 3 cups sugar
• 1 teaspoon salt
• 6 each eggs, large -- room temperature
• 4 teaspoons vanilla extract
• 3 cups all purpose flour -- sifted

Details

Servings 16

Preparation

Step 1

Butter and flour 12-cup Bundt pan.

Using electric mixer, beat butter and cream cheese in large bowl until
fluffy; about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally
scraping down sides of bowl. Add eggs 1 at a time, beating until blended
after each addition. Beat in vanilla. Beat in flour at low speed until
batter is smooth (do not over beat). Transfer batter to pan.

Place pan in cold oven. Set temperature at 200 degrees, bake 20 minutes.
Increase temperature to 250 degrees, bake 20 minutes. Increase to 275
degrees, bake 10 minutes. Increase to 300 degrees, bake cake until tester
inserted near center comes out clean, about 1 hour longer.

Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool
completely. (Can be made 3 days ahead. Wrap; store at room temperature).

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Serving Ideas : To enjoy with coffee or afternoon tea; a dollop of soft whipped cream or Cool Whip; or slice and grill with butter, then serve warm with a scoop of ice cream.