1 1/2 c. butter (no substitute; room temperature)
1 (8 oz.) pkg. cream cheese (room temperature)
2 1/3 c. sugar
6 eggs (room temperature)
3 c. all-purpose flour
1 tsp. vanilla

In large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just 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 tests done. Cool in pan 15 minutes before removing to a wire rack. Cool completely.