a little of each

A family's cookbook

Phillie Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:20 pm
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This cake makes a great gift for neighbors and friends. Just bake in a small loaf pan, wrap in colorful plastic wrap and tie with a pretty ribbon. I made it for our neighbors when we moved to Spring Garden Street in Altamonte Springs, a reverse welcome wagon.



1 ½ cups sugar

1 (8 oz) cream cheese package

1 cup butter

1 ½ tsp vanilla

4 eggs

1 ½ cups sifted cake flour

1 ½ tsp baking powder

¾ cup chopped maraschino cherries

½ cup pecans

1 ½ cup powdered sugar

2 Tbl milk



Combine sugar, cream cheese, vanilla and butter; mix well. Add eggs one at a time; mix well. Reserve ¼ cup flour and gradually add the remainder of the flour to the cream cheese mixture. Toss the reserved flour with the cherries and nuts to coat, then add all to the batter. Bake at 325 degrees in a loaf pan for one hour. If in a small pan, bake for 45 to 50 minutes. After the cake cools, combine the confectioners sugar and milk and drizzle over the cake as a glaze.


Margaret Ann’s Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:53 pm
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This pound cake is a favorite of nearly everyone in the family. It is dense, moist and rich. It freezes well and makes a wonderful gift. It’s also the only acceptable use of margarine.



3 sticks margarine

1 (8 oz) package of cream cheese

6 eggs

3 cups sugar

3 cups all-purpose flour

2 tsp salt

1 tsp vanilla



Cream butter and cream cheese together. Add sugar, eggs and vanilla, and mix well. Gradually add flour and salt, and mix well. Bake in a Bundt pan at 325 for 90 minutes. The cake can be garnished with sifted powdered sugar or a simple citrus glaze: confectioners sugar and fresh lemon or orange juice mixed together.


Cream Cheese Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:51 pm
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1 cup (2 sticks) unsalted butter, room temperature

1 (8 oz) package cream cheese, room temperature

3 cups sugar

1 tsp salt

6 large eggs, room temperature

4 tsp vanilla extract

3 cups all-purpose flour, sifted


Butter and flour a 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs one at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed, until batter is smooth (do not overbeat). Transfer batter to pan. Place pan in cold oven. Set temperature at 200; bake 20 minutes. Increase to 275; bake 10 minutes. Increase to 300; bake cake about one hour longer or until tester inserted near center comes out clean. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely.


Sour Cream Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:49 pm
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Nana Hazel’s recipe, submitted by Stephanie: This is George’s favorite!

Rich, classic, moist, and pretty foolproof, this cake forms a crunchy bottom that you can see in the second picture. It’s simple enough to make, but elegant and tasty enough to serve to your favorite guests.


1 cup butter, softened
3 cups sugar
2 tsp vanilla extract
6 eggs, room temperature
3 cups all-purpose flour, sifted
¼ tsp baking soda
1 cup sour cream


Beat butter until light and fluffy. Beat in sugar. Add vanilla and beat well. Add eggs one at a time, beating well after each addition. Sift baking soda and flour together. Add to mixture. Fold in sour cream. Bake in a greased and floured tube pan at 300 degrees for 1 ½ hours or until toothpick comes out clean.