Cream Cheese Pound Cake

1 1/2 cups butter-softened

8 oz. cream cheese-softened

3 cups Sugar

6 Eggs

3 Cups sifted flour

1/2 teaspoon salt

1 1/2 teaspoons vanilla

Grease and floured a 10 inch tube or Bundt pan. Set aside.

Cream the butter and cream cheese, gradually adding sugar, beating until light and fluffy.

Add eggs, one at a time, beating well after each.

Add flour and salt, stirring until combined. Stir in vanilla.

Pour batter into prepared pan.

Bake at 325 degrees F 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 a rack.