Cream Cheese Pound Cake

1 1/2 c. butter or margarine, softened
1 (8oz) pkg. cream cheese, softened
3 c. sugar
6 large eggs
3 c. flour
1/8 t. salt
1T vanilla extract

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 greased and floured 10-inch Bundt or tube pan.

Bake at 300 for 1 hour and 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely.