Cream Cheese Pound Cake (from Marion Shortle)

2 sticks margarine

1 stick butter

1 (8oz.) pkg. cream cheese

3 c. sugar

6 eggs

3 c. enriched all-purpose flour

1 tbsp. vanilla

Cream the margarine, butter, and cream cheese until fluffy. Add sugar, mix until fluffy. Add eggs alternately with the flour, ending with flour. Add the vanilla extract. Pour into a well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 25 or 35 minutes. No peeping under any circumstances, as this cake will fall. Cool and serve.