Cream Cheese Pound Cake

1 block of cream cheese (8oz), at room temperature
3 sticks margarine, at room temperature
3 cups sugar
6 eggs
1/8 tsp salt
1-1/2 tsp vanilla
3 cups cake flour

Cream margarine and cream cheese in a large mixing bowl with an electric mixer. Add sugar gradually until blended well. Beat in eggs one at a time and beat until yolks are blended. Beat 5-7 minutes on medium speed. Mix in salt and vanilla. Beat in flour gradually, but only until just mixed in. Pour into a 10 cup bundt or fluted cake pan. Fill a 2 cup oven safe measuring cup or dish with water and place in oven with cake. Bake at 300 degrees for 1-1/4 to 1-1/2 cups or until a toothpick inserted into the center of the cake comes out clean. Place on a wire rack to cool for 15 minutes, then turn cake out onto rack. Allow to cool.

***Okay, I'll be honest. The success of this cake is COMPLETELY dependent on your cake pan. I use a Noritake 10 cup fluted bundt pan. It is large enough to hold the batter, but thick enough to ensure a good cake. Sometimes, I have to cook this cake for 1 hour 45 minutes or more. The weather can even affect how long you have to cook it. DO NOT OPEN AND CLOSE THE OVEN DOOR WHILE IT IS COOKING! YOUR CAKE WILL FALL. Okay, for real, use cake flour. Either Swans Down or that other brand. It comes in a box near the other flours. It is worth it!