Cream Cheese Pound Cake

This is a recipe which I cannot believe that I had never put on the blog. It is one of Randy’s favs and I cook it at least once or twice a month for company, or just when I need to make him feel special. It is great all by itself, or with a hot fudge sauce or with fresh strawberries poured over it. I took a few slices over to my daughter’s house today and she called tonight and wanted to know why the recipe was not on the blog. It was only then that after checking, I realized it wasn’t. So here it is. I have had this recipe since the early 70’s….it will quickly become one of your favorites.

2 sticks butter, softened

1 stick margarine, softened

3 cups flour plus 1 teas salt

3 cups sugar

1 tables vanilla

6 eggs, at room temperature

1 8 oz softened cream cheese

Grease a large bundt pan and instead of flouring it, use sugar to rol

l around the sides and bottom to create a crust on the cake.

Cream the sugar, butter, margarine and cream cheese until well whipped.  Add the eggs one at a time, beating well after each addition. Add the vanilla then the flour with 1 tsp salt.  Pour into prepared pan and set into a cold oven. Turn on oven to 275 degrees and bake at about an hour to 75 minutes or until done in middle. After turning out onto a cooling rack, sprinkle powdered sugar over cake.