Cream Cheese Pound Cake

When I lived in Mississippi with my Aunt Esther, I learned how to cook some fabulous dishes.  I think I've posted a few here, but today Cecilia asked for this recipe so now is as good a time as ever to revive this project.  This cake is perfect.  You can flavor it with whatever cream cheese flavor makes you happy.  Add some rum.  Change up the glaze.  It is crispy/chewy on the outside and moist and thick on the inside.  It is one of those dishes that will make someone love you and hate you at the same time, because it is delicious and they can't stop eating it.

Ingredients:
3 cups cake flour (use slightly less regular flour)
6 eggs
3 cups sugar
8 oz cream cheese (flavor of your choice, it is very subtle in the cake)
2 teaspoons vanilla (or rum or brandy)
1 cup of crisco or margarine
1 stick of butter

Glaze:
lemon juice and confectioner sugar

Soften the butter, blend with crisco.  Cream together with sugar.  Add cream cheese.  Alternate adding eggs and flour. Mix in the vanilla last.

Bake in a greased and floured bundt pan at 300 degrees (yes, 300) for 90 minutes (yes 90).  Mix lemon juice and sugar to desired consistency and glaze cake when cooled.