I took a favorite life-long recipe to our friend's house today. We have been enjoying this pound cake for years. My mom has been making this as long as I can remember. I cannot tell you how wonderful this cake is. My favorite is the very top 1/2 inch of the cake - the buttery, yummy layer. I always save this part for last.
Cream Cheese Pound Cake
1 cup margarine, softened
1/2 cup butter, softened
1 8 oz cream cheese, softened 3 cups sugar
2 tsp vanilla 6 large eggs
3 cups cake flour
Combine margarine, butter, cream cheese and sugar and mix til blended. Add salt and vanilla. Add eggs one at a time beating after each egg. Add flour and mix well. Pour into a greased and floured 9" tube pan. Put into a cold oven and bake at 275 for about 1 1/2 hours- 2 hours or until top is slightly golden and a tester comes out clean. Take out of oven and run a knife around the edge to loosen cake from sides. Allow cake to cool 30 minutes or so and invert cake onto plate. I like to flip over again to have the pretty side on top.