Cream Cheese Pound Cake

New York Times sometime between 1976-1982

Time:  about 2 hours
Cost:  less than $3.80
(this recipe supposedly comes from Billy
Carter's daughter)

3/4 pound butter
1 (8-ounce) package cream cheese
3 cups sugar
6 eggs
1 tsp vanilla
1 tsp almond extract
3 cups flour

  Cream together butter and cream cheese, blending
in sugar with electric mixer.  Add eggs, one at a
time, and continue to blend.  Add flavorings and
flour and beat until smooth and light.
  Pour batter into greased and floured 10-inch
tube pan.*  Bake in pre-heated 325-degree oven
1 1/2 hours or until cake is golden and tests
done.

* I have used two of the larger size bread pans.