YIELD 1 10-inch pound cake
1 1⁄2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1⁄8 teaspoon salt
Preheat oven to 300°F.
Use an electric mixer to mix both butter and cream cheese until creamy.
Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
Sift flour and salt and add gradually to the mixer, beating until well blended.
Pour batter into a well greased and floured bundt pan or tube cake pan.
Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.