This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
3 sticks softened butter (no substitutes)
1 - 8oz. Philadelphia cream cheese
3 cups white sugar
3 cups cake flour
1 tsp. vanilla
In a mixer add cream cheese, butter and white sugar--beat. Add a little cake flour, then add an egg--beat. Repeat until all cake flour and eggs have been added--beat until smooth. Add vanilla--beat. Pour batter into a greased bundt cake pan or tube pan. Place cake pan in your oven--DO NOT PREHEAT. Bake at 325 degrees for 1 hour 15 minutes to 1 hour 30 minutes--test with a toothpick for doneness. Cool. then carefully flip pound cake on to a cake dish.