My grandmother has made this cream cheese pound cake throughout my life, and have never had a better pound cake! She said the recipe originally came from the Oconee County Centennial Cookbook 1875-1975.
Cream butter, cream cheese and sugar until light and fluffy.
Add salt and vanilla and beat well.
Then add eggs one at a time, beat well after each addition.
Stir in flour (make sure you use stir setting on mixer).
Spoon mixture into a greased and floured 10" tube pan (bunt pan).
Bake at 325 degrees about 1 1/2 hours.