“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
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.