Eileen D'esterhazy Buckley's Creamy Pound Cake

• 1 12 cups butter, room temperature
• 8 ounces cream cheese, softened
• 3 cups sugar
• 3 cups flour, sifted
• 1 pinch salt
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 14 teaspoon mace

1. Place oven rack on bottom setting.
2. Preheat oven to 325F.
3. Spray ONLY THE BOTTOM OF THE pan (large loaf pan by Wilton or 12 cup Bundt).
4. Mix butter and cream cheese.
5. Add sugar.
6. Add eggs one at a time, incorporating well.
7. (You can add food coloring at this point, if you want).
8. Add flour and salt.
9. Mix well and add flavorings.
10. Bake for 1.5 hours.

butter, cream cheese, sugar, flour, salt, eggs, vanilla, almond, mace

Taken from www.food.com/recipe/eileen-desterhazy-buckleys-creamy-pound-cake-204802 (may not work)