Let me tell y’all something . . . you can have your cake – and eat it too! And yes, eating cake is entirely appropriate for breakfast – heck, I even celebrate it! Especially when said cake is served with a cup of hot coffee and a side reading of Southern Living magazine. That’s the way I take it, anyways.
I must say, I’m a bit biased and spoiled, as most of my cake eating comes in the form of mail ordered goodness – lovingly baked by hand and sent to me from Atlanta to Nashville by my Aunt Jeanne. The good news? She’ll send you one too! Be forewarned – once you get the ‘fix’ – it ain’t an easy habit to break!
I scantly ever remember a family gathering when a traditional cream cheese poundcake wasn’t served to round out a meal of fried chicken, creamed corn, mashed potatoes and gravy, and sweeter than sweet tea. You might call it a family tradition. We just call it supper.
Word got out – as it often does when authenticity and good food collide – and soon my aunt found herself baking her famous loaves in her home kitchen, followed by tackling ATL traffic to hand deliver these goodies to hungry Atlantans who know a good pound cake when they taste one. It wasn’t long before such humble beginnings also spawned her official company, Saint Rita’s Cakes – with local markets and online distribution in tow.
So here’s the deal – and I say this despite the fact that I might be blinded by nepotism. This ain’t your average pound cake (or banana bread, chocolate cream cheese pound cake, or chocolate chip pound cake, for that matter). These mini-loaves are things of beauty – dense, moist, and utterly delicious. I might go so far as to say that the cupcake trend of the past decade won’t be missed once you enjoy your first bite or three. Even better, they store well for several days, or you can freeze them to enjoy when the craving hits.
Seriously – just look at this thing of beauty!
That’s all for now folks – back to that slice of cake, cup of coffee, and Southern Living hospitality. Cheers.