Apparently 51 is not old enough to be a grandma. That is what the baby thinks. I know this because the baby is lurching into its 10th day of being late in order for my mom to jump through the hoop that is her 52nd birthday.
She doesn’t look 52, does she?
Mom’s birthday present is now on the guest bed, waiting. I actually thought weeks ago that she may get it early. I made her a cake that would freeze well…something dense and full of butter as opposed to her favorite, angelfood cake, which would likely be sticky and gummy if I froze it.
So, happy birthday mom. Your grandbaby-present will be here…soon?
Cream Cheese Pound Cake
1 1/2 cups butter, softened
8 oz cream cheese, softened
3 cups sugar
2 tablespoons vanilla
3 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 325. Butter and flour a 12-cup bundt pan.
Beat butter and cream cheese with an electric mixer on medium speed until smooth.
Add sugar, and beat until light and airy, about five more minutes.
Add the eggs, and scrape the batter down from the sides of the bowl so that all of the ingredients are incorporated.
Add the vanilla, mix again.
Then add the flour, salt, and baking powder. Mix onlyuntil all of the flour is incorporate.
Pour the batter into the pan and tap on the countertop so that the batter levels in the pan.
Bake until the cake is set and a toothpick inserted in the cake comes out clean, about 90 minutes.
Makes about 2 1/2 cups.
3 cups blackberries
1/4 c water
2 T. lemon juice
1/2 cup sugar
Puree all ingredients with an electric or hand mixer (on low, and in a big bowl so that it doesn’t splash up on you!), or in a blender or food processor. You can strain the sauce of you want, but I like the chunks of berries in there.