Cream Cheese Pound Cake

this is my favorite cake, and one of the very best things i make.  it's a cream cheese pound cake.  i have the recipe on an index card.  i wrote it down 20 years ago, but i have no idea where i got it: book, magazine, newspaper, coworker...no clue.  but, i figure that the statue of limitations is up so...what the hell, i'll post the recipe!  my variation, anyway.  (it's short too, so that helps)

2 sticks of unsalted butter, softened
1 8-oz. block of Philadelphia cream cheese, softened (i tried a store brand once; it wasn't as good)
3 c. sugar
6 eggs (at room temperature)
3 c. minus 6 Tblsp. all-purpose flour (this is my variation)
2 tsp. vanilla

in your mixer, cream together the butter and cream cheese until fluffy, gradually add sugar.  beat in eggs one at a time.  add the flour a little at a time until incorporated, and finally add the vanilla.  pour into a greased/floured bundt pan.  place into a cold oven, close the door (very important), turn the oven on, and set it to 325°.  bake for 1 hour 15 minutes (check 5 minutes early) or until a cake tester/toothpick inserted in the center comes out clean.  set on a rack and cool.  invert onto a serving plate.  the cake will crumble near the bottom all the way around.  that's just the way it is.  deal with it, and enjoy.  you will thank me for this recipe.