Oh my! This is soooooo good!
- A few hours before, gather all ingredients and let them come to room temperature.
- Do not preheat oven. It’s best to put the cake into a cold oven.
- Cream sugar, cream cheese & butter. Don’t rush this step. Add sugar in a slow stream with the mixer still running and beat until this is full and fluffy. This takes a good while, but this how you'll get a lighter cake.
3 sticks butter (room temp is best) Optional - 1 ¼ cups of butter and ¼ cup of buttermilk. Buttermilk makes cakes, muffins and breads very moist.
1 (8 oz.) package cream cheese (room temp is best)
3 cups sugar (use 2 cups if you prefer it less sweet)
- Add 1-1/2 t vanilla and beat well.
- Add 7 large eggs, 1 at a time, beating well after each addition.
- Stir in 3 cups sifted SWANS DOWN cake flour. Go easy. Stir just long enough to completely incorporate the flour.
- Spoon mixture into greased 10 inch tube pan.
- Bake at 325 degrees.
Stoneware Bundt - about 1hr-15 min (a little gooey) - to 1 hr-25. Take out of pan immediately.
Batter split between a tube pan & a loaf pan-
Tube 1:05 --- Loaf 40-47m
