Cream Cheese Pound Cake
from "the all-new ultimate Southern Living Cookbook"
1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Garnishes: powdered sugar, fresh berries, fresh thyme, whipped cream
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch Budnt or tube pan.
Bake at 300 degrees for 1 hour and 35 minutes or until a long wooden pick inserted in center comes out clean. Cool on a wore rack 15 minutes; remove from pan, and cool completely on wire rack. Garnish each serving, if desired. Yield 12 servings.
*note: I topped my cake with sliced almonds before baking.