Sister's Cream Cheese Poundcake

8 oz. Philadelphia cream cheese
2 sticks margarine
1 stick butter
3 cups sugar
6 eggs
dash salt
3 cups cake flour
1 teasp. vanilla
1/2 teasp. almond extract

Beat cheese, margarine,and butter until light and fluffy. Add sugar. Beat in eggs, one at a time beating five minutes. Gradually beat in salt and flour 2-3 min. Blend in vanilla and almond extracts ( You can substitute any flavor you desire ex. Lemon etc.)

Butter and flour a Bundt or tube pan. Place in a cold oven. Turn temperature to 2775*. Bake 1 1/2 hours.

Cool in pan 10 minutes. Invert onto a serving platter. This is so rich it needs no frosting!!Another tip. Place a pan of water on the rack below the poundcake during baking. This keeps cake from forming a hard outer crust.