2-1/3 cups self-rising cake flour*
2 sticks (1 cup) unsalted butter - softened
8 ounces cream cheese
2 cups sugar
2 teaspoons vanilla
6 large eggs
Preheat oven to 350 degrees. Butter and flour a 10 inch (3 qt) bundt pan, knocking out the excess flour.
Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, one at a time, beating well after each addition (mixture will form a batter as eggs are added).
Pour batter into pan, smoothing top. Bake in middle of oven until golden and wooden tester comes out clean, about 50 minutes. Cool cake in pan on a rack for 15 minutes, then invert onto rack and cool completely.
*If self-rising cake flour is unavailable, add for each cupof cake flour, 1-1/2 teaspoon of baking powder and 1/2 teaspoon of salt. Combine thoroughly.