1 1/2 c. butter (no substitutions)
1 (8 oz.) pkg. cream cheese, room temperature
2 1/3 c. sugar
6 eggs, room temperature
3 c. flour
1 tsp. vanilla

In large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5 - 7 minutes. Add eggs one at a time, beating after each addition. Gradually add flour and beat until blended. Stir in vanilla. Pour into greased and floured 10-inch tube pan.

Bake at 300°F for 1 1/2 hours or until cake done. Cool in pan 15 minutes before removing to wire rack. Cool completely.