Cream Cheese Pound Cake, Gluten-Free (edited 5/20/10)

Makes 2 9"x5" loaves

Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Special equipment needed
-a stand mixer is very helpful, but a hand mixer will do
-2 9"x5" loaf pans

3 C Jeanne's Gluten-Free All-Purpose Flour Mix
2 tsp salt
1 1/2 C (3 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, room temperature
3 C granulated sugar
6 large or extra large eggs
1 tsp vanilla extract
Optional: 1 C semi-sweet chocolate chips
extra butter, melted, and tapioca flour for pans

Preheat oven to 350 degrees
-grease and flour 2 loaf pans with extra butter and tapioca flour 
-in a medium bowl, mix flour and salt, set aside
-in the bowl of stand mixer (or a large bowl if using a hand mixer), beat butter until it's light and fluffy--at least 3 minutes.
-add cream cheese, beat a couple minutes more
-add sugar, beat for 3 minutes more
-add the eggs, beating well after each addition
-with mixer on low speed, beat in vanilla extract
-with mixer on low, add dry ingredients until just incorporated
-if using optional chocolate chips, mix them in by hand here

-spoon dough in equal amounts into the 2 prepared loaf pans
-thump each pan on the counter to release any trapped air bubbles

-bake at 350 degrees for 65-75 minutes (until tops are browned and tester comes out clean)
-remove from oven and cool for 10 minutes in pan
-turn out cakes onto a wire rack and cool completely
-store at room temperature wrapped in aluminum foil for 4-5 days
-you may freeze the cakes