I’m not sure where to begin to share about the activities that have transpired in the past 3 weeks of our lives, but on New Year’s Day, it sort of began when our HVAC literally started smoking and caught on fire. About an hour later, our septic tank began overflowing poo and other grossness into our front yard.
Clearly, we had issues.
Last week we escaped our problems (after just installing an entire new HVAC system) and went to Disney world…a trip we’d paid for before Christmas as our kids’ gift. And just as promised, the Magic Kingdom did feel magical (mostly…I mean, let’s be honest, that much stimulation makes kids from all over the globe a little nuts at times.)
We returned home Wednesday, and then yesterday our front yard had an excavator digging 3ft wide by 5 ft deep trenches in our front yard to fix our septic system… which according to professional diagnosis is “worse than we’d thought.”
Never a good diagnosis….and one which carries with it more sounds of *cha ching…cha ching* … money flying out the front door. Seriously, if there even was a working money tree in our yard, we’d be picking the bark off of it by this point.
So I did what anyone in our situation would do…I baked a cake.
Sometimes comfort food is well…comforting.
And ever since I was a young girl and Kathi Cameron taught me how to make this, it’s been my favorite. I still call it Mrs Cameron’s Pound Cake, and to make everything more right in the world, I am going to share it with you all.
Because sometimes when things are down and out, we just need to pick ourselves up and do something for someone else. So yesterday I made chicken noodle soup and took it to a friend today, and made pound cake just because… (and if I’m honest, I also made it because I forgot to buy cupcakes from Publix to take to school for Hudson’s birthday celebration today.) Friends, just do yourselves a favor and never let yourself run out of ingredients to whip up an emergency Mrs Cameron’s Pound Cake.
So here you go…
Mrs Cameron’s Pound Cake
1 c butter softened
1/2 c shortening
3 c. sugar
1 8oz pkg cream cheese
3 c sifted flour (cake flour makes it great, but if you don’t have that, regular will work)
1 Tbsp vanilla extract
1/2 Tbsp almond extract
*I also put probably 1 tsp lemon extract
Cream butter and shortening til white and fluffy. Slowly add sugar and beat at a medium speed til fluffy. Add cream cheese and then beat it til it’s super fluffy! Alternately add eggs and flour (I add the flour in probably 1/2 c increments and then always end with adding flour.) Mix in well and then add in all of the flavor extracts. Grease and flour about 3 loaf pans (or a bundt pan…whatever you want) and bake for about 45 minutes at 325. Cool about 10 minutes and then turn them out!