Set the butter, cream cheese and eggs out on the counter at least 4 hours before making this recipe so that they can come completely to room temperature.

Preheat the oven to 300.

Grease and flour a 10 inch tube pan and set aside.

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. (will appear kind of fluffy).

Add eggs, one at a time, beating just until yellow disappears.

Add vanilla mixing well.

Combine flour and salt in a separate bowl and mix well. Gradually add flour/salt mixture to butter mixture, beating at low speed just until blended.

Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Recheck every 5 minutes until done. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

For the glaze

Mix ingredients together in a small bowl until desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.