Fay moved from Birmingham to Atlanta to work in the same office where I worked. Over time we began to strike up a friendship, and that friendship grew and grew and grew! Eventually she even joined the church we belonged to, and almost every Sunday we went to lunch together after church. She retired several years before I did, but we kept close contact and did things together like yard sales and antique shopping and going to festivals and such.
One day she told me she was moving back to Alabama to be closer to her son. I don’t think she knows this, but I just cried to think my best friend was moving away. And the day she moved I carried her a small gift, and when I left her house I had to pull over down the street and just have a good cry. (So, okay, she knows it now, because she reads my blog regularly!) I missed her already!
And I still miss her, although we keep in touch via e-mail and occasional phone calls. I even went to visit her several times, but when my dad got so bad those trips had to stop for a while. Now I’m hoping that after the holidays are over, I can go back down to her home and visit her for a few days.
Anyway, Fay gave me several good recipes, but this one is the best, and I’ve made it numerous times. In fact, I made it for us to carry on our Savannah trip, and one day we stopped at the grocery store and got some Mayfield chocolate ice cream, and every night I would have a big slice of this cake with chocolate ice cream, and almost just faint away because it was such a scrumptious combination!
So, here’s the recipe:
Fabulous Fay's Fabulous Cream Cheese Pound Cake
Preheat oven to 325 degrees. Grease and flour tube pan thoroughly.
3 sticks butter or margarine, softened (of course 'butter is better' but margarine will work fine)
1 8 ounce pkg cream cheese, softened
3 cups granulated sugar
Dash of salt
1 Teaspoon Vanilla
1 Teaspoon Vanilla, Butter and Nut Flavoring
(Note: Although Fay's recipe calls for 1 teaspoon of vanilla and 1 teaspoon of vanilla, butter and nut flavoring, sometimes I use both, but if I don't use the vanilla, butter and nut flavoring, I substitute it with 1/2 teaspoon extra vanilla. And, do I need to tell you that the better the vanilla the better the cake???)
3 cups plain (all purpose) flour
Cream together the butter, cream cheese and sugar until light and fluffy.
Add salt and vanilla. (I usually add the salt to the flour, but either way works)
Add eggs, one at a time, beating very well in between each egg. (Fay told me the more you mix between the eggs, the better the texture of the cake, and it is TRUE!
Spoon in flour, mix well.
Pour into greased tube pan and bake for 1 1/2 hours or until done.
Now for the good stuff - pictures!
See how the cake has come away from the pan? That's a sure sign of 2 things: It's done, and you did a good job of greasing and flouring the pan!
Whoops, I smell a rat. Oh yeah, I'm the rat - so sorry!