Cream Cheese Pound Cake

1/2 cup (1 stick) butter, softened
1/2 cup shortening
1 (8oz) pkg cream cheese, softened
3 cups sugar
6 eggs
1/4 tsp baking soda
1/4 tsp salt
3 cups all purpose flour
2 tsp vanilla

Cream butter, shortening, and cream cheese. Gradually add sugar, beating well. Add eggs one at a time, beating well. Combine flour, soda and salt. Add creamed mixture, stirring just until blended. Add vanilla. Pour into greased and floured 10" tube (bundt) pan. Bake @ 325 for 1 1/2 hours or until toothpick inserted comes out clean.

****This cake is my grandmother's, Mammaw Allgood, recipe. This cake is one that will always be found on her cake plate when visiting and served at most family gatherings from one Christmas to the next. It's a tradition at her house...one of those traditions that will bring back memories of her and her cooking for years to come. Store bought pound cakes will not do when I've experienced her pound cake all my life.

This is a comfort food cake that gives me a brief sense of "all is well and secure in this world" when sharing a piece with my fellow family members in my Mammaw's kitchen. The world outside has disappeared while the world inside is comfortable, traditional and creating many memories with family that I haven't seen in awhile.

I like to eat a slice in the morning for breakfast. Spread a little butter on it...toast in the oven or toaster for a few minutes...then eat with a glass of milk or cup of coffee. It just makes the world right, if only for a moment.