This pound cake comes from my friend Pam Sim’s mother Ruby Irby. It’s easy and the only “special” ingredient is cream cheese. Instead of a tube or Bundt pan, you can pour the mixture into 2 loaf pans (this is great for sharing! Keep one and give one away or give both away). And if you love the old fashioned "crust" on a pound cake, this is the cake for you!
8 ounces cream cheese, softened
3 sticks margarine, softened (I use Imperial)
3 cups flour, plain or cake (I use plain)
3 cups sugar
1 tablespoon vanilla
Cream margarine and cream cheese, add sugar and mix well. Add flour and 6 eggs alternately (2 eggs, 1 cup flour, repeat 2 times). Mix in vanilla. Pour into greased and floured tube pan. Bake 325 about 1 ½ hours or until done.