2 sticks softened real butter
12 oz. softened cream cheese
3 cups sugar
6 eggs
2 tablespoons vanilla
3 cups self rising flour

Preheat oven to 350*.

Generously grease and flour a Bundt pan or 2 loaf pans. Set aside.

With an electric mixer, beat butter and cream cheese with sugar
until light and fluffy, 3-5 minutes. Add eggs one at a time, mixing
thoroughly between each addition. Mix in vanilla, then add flour
gradually until all is well combined.

Spoon batter into prepared pan(s) and bake for 60-80 minutes, or
until a toothpick inserted near the center comes out almost clean,
but not gooey. Don't overbake. Better to remove it a little early
than to overbake it.

Cool on a wire rack then remove from pan(s) to a cake plate or
serving plate. This doesn't need any frosting or glaze, but you
may dust with a bit of confectioner's sugar if you like.

Wrap well or cover tightly any leftovers and refrigerate. Best
if brought to room temperature before serving.