Cream Cheese Bundt Cake

This recipe is from Lee Bailey's Long Weekends (Clarkson Potter, 1994).

Ingredients:

• 18 TBS butter, softened
• 2 cups granulated sugar
• 6 oz cream cheese, softened
• 1 1/2 tsp vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• Confectioners' sugar*

Grease and flour a Bundt pan. In a large bowl, cream together the butter and sugar until light. Beat in the cream cheese and mix until completely smooth. Beat in the vanilla. Add the eggs, one at a time, beating after each addition. Stir in the flour and mix until smooth. Spoon the mixture into the Bundt pan. Place the pan in a cold oven and turn the oven on to 275°. Bake until a tester comes out clean (about 1 hour and 15 minutes) - check for doneness after one hour. Allow the cake to cool in the pan before removing. Dust with confectioner's sugar, if desired. Serves 8-12.

*We planned to slice and freeze the cake and for that reason did not use the confectioners' sugar.