And We All Shall Have Cake

Last night I made a pound cake.
I had intentions of accomplishing this earlier in the day,
but got sidetracked by homework and laundry.

By the time JB had ascertained there was --once again--nothing on television...

I had decided to go to the kitchen and see if my cream cheese
and butter had softened to room temperature.

I always use Mexican vanilla. It's pure vanilla and so much less
expensive (about $2.50 a bottle). The trick--if you don't live in Texas
and can't drive to Mexico--is find someone who's going on a cruise
(like the outlaws) and ask them to bring you some back.

The cake browned nicely.

And this is all there is left today. JB and I sampled a little..
and I did share some with my father-in-law.

Here's the Cream Cheese Pound Cake recipe:

• 8 ounce pkg Philadelphia Cream Cheese
• 3 sticks Land O'Lakes unsalted butter
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 2 teaspoons vanilla

Soften cream cheese and butter to room temperature.
Blend together; add sugar, beating slowly.
Add eggs one at time, beating after each addition. Beat until fluffy.
Add vanilla.
Pour into well-greased and floured LARGE tube pan.
Bake at 325 degrees for 1 hour and 10 minutes.