Source URL (Original Recipe or other source) : usp_source_url : Southern Living Magazine (scan)
Active – 20 min. | Total – 3 hrs. 55 min.
3 cups superfine or granulated sugar
1 1/2 cups unsalted butter at room temperature
6 oz. cream cheese at room temperature
4 large eggs at room temperature
2 large egg yolks at room temperature
1/4 cup half-and-half
2 tsp. vanilla extract
3 cups all purpose flour
1 tsp. salt
1. Preheat oven to 300F (150C, Gas Mark 2) with oven rack in center of oven. Grease and flour a 10-inch (14 cup) Bundt pan.
2. Beat sugar, butter, and cream cheese with a heavy-duty electric stand mixer with the paddle attachment on medium-high speed until very fluffy and pale in color (~7 minutes).
3. Add eggs one at a time, beating on low speed just until yellow disappears after each addition. Add egg yolks, half and half, and vanilla, and beat on low speed until just blended.
4. Stir together flour and salt in medium bowl; gradually add to butter mixture in three batches, beating on low speed until just blended after each addition, stopping to scrape down sides of bowl as needed. Remove bowl from stand mixer and scrape batter from the paddle. Using the spatula, stir batter once by hand to ensure any unmixed batter is fully incorporated. Spoon batter into the prepared Bundt pan and gently tap the filled pan on the counter to release any large air bubbles.
5. Bake in preheated oven until cake is golden and a long pick inserted in the center comes out clean. 1 hour and 20 minutes to 1 hour and 30 minutes (I’ve found that my oven usually needs an extra 10 minutes, but remember, all ovens vary).
6. Cool cake in pan on a wire rack 15 minutes then remove from pan and cool completely on wire rack before slicing and serving (about 2 hours)