Instructions

1. 1

   Set the butter, cream cheese and eggs out on the counter at least 4 hours before making this recipe so that they can come completely to room temperature.

2. 2

   Preheat the oven to 30

3. 3

   Grease and flour a 10 inch tube pan and set aside.

4. 4

   Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. (will appear kind of fluffy).

5. 5

   Add eggs, one at a time, beating just until yellow disappears.

6. 6

   Add vanilla mixing well.

7. 7

   Combine flour and salt in a separate bowl and mix well. Gradually add flour/salt mixture to butter mixture, beating at low speed just until blended.

8. 8

   Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.

9. 9

   Bake at 300F for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Recheck every 5 minutes until done. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

10. 10

    For the glaze

11. 11

    Mix ingredients together in a small bowl until desired consistency is reached, but should be thin.

12. 12

    Add more milk one teaspoon at a time to get the thinness you want.

13. 13

    Drizzle over cooled cake.