Cream Cheese Pound Cake

Ingredients

Cindy Foster, Lamar County

1 stick oleo

1 (8 oz.) pkg. cream cheese

6 large eggs

2 tsp. vanilla

2 sticks butter

3 cups sugar

3 cups sifted cake flour

Preparation

Cream softened oleo, butter, and cream cheese.  Slowly add and cream sugar then eggs (add 1 at a time).  Mix well then add sifted flour slowly.  Add vanilla last.  Grease and lightly sugar 10 inch tube or Bundt pan.  Place cake in cold oven.  Bake 1 and a half hours on 285 degrees.  Do not open oven door while baking.  Cool 20 minutes in pan before removing.  Serve and garnish with strawberries and glaze.  Note: Cake will have crust that is supposed to crack and be flakey.  Make sure you use cake flour.  Plain or self-rising flour will not work.