Cream Cheese Poundcake

Shortening and flour for the pan
1 C. (2 sticks) butter, room temperature
1/2 C. (1 stick) margarine, room temperature
8 oz. cream cheese, room temperature
3 C. granulated sugar
6 eggs, room temperature
1 t. vanilla extract
1 t. almond extract
3 C. all-purpose flour, sifted

Grease and flour a 10-inch tube pan. Preheat oven to 325�F.

In a large bowl, combine butter, margarine and cream cheese. Whip until fluffy. Add sugar, eggs and vanilla and almond extracts. Mix well. Add sifted flour, 1 cup at a time, mixing well after each addition. Pour batter into prepared pan.

Bake 70 or 80 minutes, or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes in pan. Remove from pan and allow to cool completely.
 

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