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1
Preheat the oven to 350 and butter an 8 1/2 x 4 1/2 - inch loaf pan.
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2
Line the pan with waxed paper, allowing about 4 inches of overhang on each of the long sides.
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3
Butter the waxed paper.
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4
Using an electric mixer, cream the butter, cream cheese, and sweetner.
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5
Add one of the eggs and the vanilla and beat until smooth.
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6
Put the flours, baking powder, salt, and spices in a large sieve or sifter and sift them, breaking up any clumps by rubbing the mixture with your hands.
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7
Anything that can't go through the holes can just be dumped back into the pile.
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8
Add the remaining 4 eggs and the dry ingredients alternately to the creamed mixture, beating until smooth after each addition, begining and ending with dry ingredients.
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9
Scrape the batter into the prepared pan and smooth the top with a spoon.
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10
Bake the cake for approximately 45-50 minutes, until a tester inserted in the center comes out clean.
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11
Cool the cake in the pan, on a rack, for 30 minutes, then lift the cake out by the paper and place it on the rack.
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12
Peel down the sides of the paper and cool the cake throughly.
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13
Slice the cake after it has cooled.
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14
Store leftovers, wrapped in plastic wrap, in the refrigerator.
