Spray a 12 cup bundt pan or 2 9x5 inch loaf pans with Baker's Joy or grease with shorteninig then sprinkle with flour. Preheat the oven to 325 degrees.

In the bowl of an electric mixer, beat together the butter and cream cheese on medium high until no lumps remain.

Add the sugar, one cup at a time, beating on high speed until the mixture is light and fluffy, about 4-5 minutes, scraping the bowl occasionally.

Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Beat in the vanilla.

Add the flour and salt and beat on low speed until well blended, scraping the bowl to make sure its thoroughly incorporated.

Pour the batter into the prepared pan. Bake for 55-65 minutes or until the cake is golden in color and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes then run a knife along the edges and invert onto a cooling rack to cool completely.

Serve cake with whipped cream, ice cream, jam, fresh fruit, or on its own.