- Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt or tube pan.
2. In a large bowl or stand mixer, cream together the cream cheese, butter and shortening on medium-
high speed until light and fluffy, about 5 minutes.
I think this is where the "Fluff" comes in.
In a smaller bowl, combine the flour, baking powder and salt.
Add the flour mixture to the creamed mixture and mix on low speed until blended - it will
be very thick.
3. Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add
the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl
once or twice, until the batter is smooth.
The cake will settle while cooling - it's too pretty to turn over!
4. Pour batter into prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted in the center
comes out clean. Cool on a wire rack to 15 minutes. Invert the cake onto a platter and cool
completely. Dust with a generous amount of confectioner's sugar.