- 1 1/2 Cups Butter, Softened at Room Temperature
- 9 Ounces Cream Cheese, Softened at Room Temperature
- 3 Cups Sugar
- 6 Eggs
- 3 Cups All-Purpose Flour
- 1/8 Teaspoon Vanilla Extract
Preheat oven to 300 degrees. Beat butter and cream cheese at medium speed with an electric mixer until creamy and then gradually add sugar, beating well. Add eggs one at a time, beating until combined. Sift three cups of flour and combine salt with the flour. Slowly add the flour/salt to butter mixture, beating at a low speed and then stir in vanilla until everything is well combined. Pour batter into a greased and floured 10-inch bundt pan. Smooth the batter with a spatula to even it out and back for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake in the pan on a wire rack 10 to 15 minutes. Lastly remove from pan, and let cool completely on wire rack.
*Recipe from Elizabeth’s Edible Experience*