Antoinette Rader, Davie
This is one of my favorite cake recipes that works perfectly in a tube or fancy Bundt pan. It is essential you use real butter and real vanilla since the ingredients are so simple. The cream cheese gives just a tiny tang to the vanilla and butter goodness. It needs no frosting, though I like to slather it with homemade whipped cream for birthdays and special occasions. The texture is wonderful — sturdy enough to hold up to a scoop of ice cream, a spoonful of macerated fruit or a douse of liqueur — and yet tender with a little caramelization in the crust.
Julie J., Elyria, Ohio
Southern cooking is getting lots of attention in the spring cookbook releases from publishers. Two favorites:
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.