Cream Cheese Pound Cake

Cream Cheese Pound Cake...mmmmm.  The cake is really good, but the batter is the most delicious batter on the face of the earth.  My mom made this cake often when I was little, and my brothers and I always waited eagerly to get a spoonful of batter.  Incidentally, it is not advisable to eat raw batter, but I don't care! This cake is wonderful all by itself, but I prefer to enjoy it with fresh strawberries and whipped cream.

Cream Cheese Pound Cake


1 8-oz. package of cream cheese
1 stick butter
3 sticks margarine
3 C. sugar
1 t. salt
2 T. vanilla
6 eggs
3 C. flour

PReheat oven to 325 degrees.  Cream together cream cheese, butter, margarine and sugar until light and fluffy.  Add salt, vanilla and eggs and continue to beat at medium speed.  Add flour a spoonful at a time until just blended.  Do not over beat.  Pour into a greased and floured bundt pan.  Bake for 1 1/2 hours.  Do not open the oven door during baking.  Remove and let cool before turning out onto a plate.  This cake will keep well for up to a week, or may be frozen for up to 6 months.