CDHM The Miniature Way
May 2011, Issue 16
Foods In Miniature
Page 8

Linda Cummings work always gives me a 'comfort food' fix. I only wish that it were real so that I could taste it! Her incredibly realistic pot of onion soup would be the perfect accompaniment to an evening at home with my feet propped up in front of the fireplace. The detail in this piece is amazing!

Hopefully these talented artists have inspired you to make some real or miniature comfort food of your own. I'd like to share a family recipe that bakes up into a delicious (and very decadent) pound cake. I have to warn you that it is full of butter, cream cheese and love! If you'd like to make it, the cake freezes Bowl full of 1:12 onion soup
by IGMA Fellow Linda Cummings very well and is delicious with ice cream and fresh fruit. It is a recipe from my Grandma - who just turned 100 years old in February!

Cream Cheese Pound Cake ♥   ½ Pound Butter (225 Grams) ♥   1-2 Cups (240 ml-475 ml) of Sugar, To Taste
♥   8oz (230 ml) Package Cream Cheese ♥   4 Eggs
♥   1 Teaspoon (5 ml) Vanilla ♥   2 Cups (475 ml) Self Rising Cake Flour

All ingredients should be at room temperature. Preheat your oven to 350°F / 176°C, and mix the butter and sugar until creamy. Add the cream cheese and mix well. Mix in one egg at a time (I usually just dump them all in at once), then mix in the vanilla. Grease and flour a bundt or tube pan. Bake for 50 to 60 minutes.