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Categories:Viewed: 15 - Published at: 8 years ago
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 8-ounce package cream cheese, room temperature
- 3 cups sugar
- 1 teaspoon salt
- 6 large eggs, room temperature
- 4 teaspoons vanilla extract
- 3 cups sifted all purpose flour
Method
- Butter and flour 12-cup Bundt pan.
- Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes.
- Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl.
- Add eggs 1 at a time, beating until blended after each addition.
- Beat in vanilla.
- Beat in flour at low speed until batter is smooth (do not overbeat).
- Transfer batter to pan.
- Place pan in cold oven.
- Set temperature at 200F; bake 20 minutes.
- Increase temperature to 250F; bake 20 minutes.
- Increase to 275F; bake 10 minutes.
- Increase to 300F; bake cake until tester inserted near center comes out clean, about 1 hour longer.
- Cool cake in pan on rack 15 minutes.
- Turn cake out onto rack; cool completely.
- (Can be made 3 days ahead.
- Wrap; store at room temperature.)
