Family favorite: Millie Reddick shares her recipe for cream cheese pound cake
by Sally Litchfield
MDJ Features Editor
sallylit@bellsouth.net
September 27, 2012 01:02 AM | 4288 views | 2 2 comments | 12 12 recommendations | email to a friend | print
Millie Reddick <br> Staff/Todd Hull
Millie Reddick
Staff/Todd Hull
slideshow
Millie's famous cream cheese pound cake.
Millie's famous cream cheese pound cake.
slideshow
When Millie Reddick bakes her cream cheese pound cake, she gives a part of herself. She said it’s her signature dish.

“I make it for a lot of friends, for special events, and sometimes for new mothers,” she said. Reddick grew up baking.

“I remember from a very early age baking with both of my grandmothers. (I was) around age 4. I just loved to bake, and I loved asking for cookbooks even before I was 10 years old,” she said.

“I love being in the kitchen. We didn’t have a lot to do because Camden, S.C., was such a small town,” she said. “We would try lots of different cakes. My mother and I liked (cream cheese pound cake) the best.”

The recipe belongs to Reddick’s cousin, Joanna Johnson. It was published in 1985 in “Southern Servings,” a cookbook by Wilcox Academy in Camden where Reddick attended school. Reddick cooks the cake in her maternal great-grandmother’s Bundt pan that she received as a gift from her mother.

“It’s just an old Swans Cake Flour pan. Sometimes you can see (the logo) when I take it out. It’s just an old heavy duty Bundt pan,” she said. “I believe that (the pan) is the secret to my cake. My mom asks for it back occasionally, but I won’t give it to her.”

Reddick serves the cake different ways, sometimes with fruit and whipped cream.

“My favorite way is plain. My children love it toasted in the morning with a little pat of butter for breakfast,” she said. She and her husband, Bill, have two children, Patrick, 11, and Rhodes, 9.

“I love to make (cream cheese pound cake). I love to take my time doing it,” Reddick said. “I love to use the best ingredients I can. It’s one of my favorite things to do.”



Cream Cheese Pound Cake

3 sticks butter

8 ounces cream cheese

3 cups sugar

6 eggs

3 cups flour

3 teaspoon vanilla

Pinch of salt



Cream butter and cream cheese. Add sugar and cream well. Add eggs one at a time, beating well after each. Stir in flour and salt. Add vanilla and blend well. Pour into well-greased tube pan. Start in cold oven. Bake at 300 for 1.5 hours.





Comments
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Genevieve Reddick
|
September 27, 2012
Oh, YUM!!!

Whenever I see a delicious looking "standard" recipe, I have to try to make it myself! However, I have to work around the ingredients that are allergens or irritants. That gluten has got to go! So here is my "Work Around" of Joanna Johnson's Cream Cheese Pound Cake recipe; it is free of gluten, soy, corn, xanthan gum, tapioca and potato starch!

I used Millie's directions; I made it gluten free by changing out the wheat flour.

I used 2 Cups brown rice flour, 2/3 Cup sorghum flour, 1/3 Cup arrowroot starch/flour and 1 Tablespoon chia seeds *powdered*!! in a seed mill. (You can buy it already powdered) These dry ingredients are wisked or sifted before adding to the other ingredients.

I baked it tonight after dinner. The kitchen smelled heavenly, and Millie's signature cake gluten free, tasted delicious!

Sebuna
|
September 27, 2012
congrats Millie! sounds yummy!

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