Cream Cheese Pound Cake

1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar
1 package (8 ounces) cream cheese, room temperature
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract

In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs, beginning and ending with flour. Do not over mix.

Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center; do not over bake. Let cool in pan for 10 minutes, then remove to a rack to cool completely. Can dust with powdered sugar or frost, when completely cool.