Baking Instructions

• Preheat the oven to 325°F.
• In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until fluffy, about 2 minutes.
• Scrape down the sides and bottom of the bowl, then add the cream cheese. Beat until well combined, about 1 minute.
• Add the sugar and cream the mixture for about 2 minutes, scraping the bottom and sides of the bowl frequently, until lightened, fluffy and very smooth.
• While beating at medium-low speed, add one egg at a time, beating well between each addition. Stop occasionally to scrape down the sides and bottom of the bowl. Add the vanilla and mix until just combined. Scrape the bottom and sides of the bowl well.
• Add the flour and the salt. Mix on low speed just until combined.
• Spray a 10 to 12 cup bundt or tube pan very well with baking spray. Dollop the batter evenly around the pan and smooth the top to create an even layer. Gently tap the pan on a countertop lined with a kitchen towel, 4 to 5 times, to settle the batter evenly.
• Bake for 75 to 80 minutes, until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 min, then turn it onto a wire rack. Let it cool completely.
• Lightly dust the cake with confectioners’ sugar and serve it with fresh berries, and/or whipped cream.