Aunt B arrived yesterday with her two boys. Sewing Sister arrives tomorrow with her girls. I will have a full house for the next few weeks. Since I live near the beach, we have houseguests during the summer fairly regularly. I have systems and procedures for everything much to the frustration of TheRoomDad. In order to get ready for any friends and family who may be visiting, there are a few houseguest preparatory measures I follow.

1. I collect hotel shampoos and lotions throughout the year, travel toothpastes from dentist visits, and Christmas toothbrushes and keep them in a special “guest” drawer in our bathroom that people can use when they visit.  Guests are welcome to use any of the toiletries. I also keep an extra hair dryer in the bathroom for guests.
2. I have a secret addiction to junky magazines like Us and In Touch. After reading an issue, I will keep a stack in our spare room. Guests are welcome to read them when they visit. I keep a stack of paperback beach reads in the room too.

1. I stock the refrigerator with “group food”, so people can serve themselves a little bite at any time. Some of my favorite items to have on hand are DILL DIP and BLACK BEAN SALSA DIP. I thrive on party food and love to make it. I am not sure why it is so different from the day to day monotony of preparing family meals (which I dread), but it is. I find that food preparation and kitchen maintenance are the hardest pieces to manage when guests are in town.

For this particular family visit, I baked a pound cake, which is one of Aunt B’s favorites. I think this is kind of a traditional version of pound cake because if you Google “cream cheese pound cake” you get many results with the exact recipe that I use. I have been having problems with my Bundt pan, but I finally just threw the thing away and bought a new cake pan. Success! The pound cake turned out perfectly.

Most recent baking attempt with the old Bundt pan. This should have been a glazed lemon cake.

Pound Cake

Ingredients

• 3 sticks butter, softened (1 1/2 cups)
• 1 8-oz. package cream cheese, softened
• 3 c. sugar
• 6 eggs
• 2 t. vanilla
• 3 c. flour, sifted

Directions

• Preheat oven to 325 degrees.
• Blend butter and cream cheese.
• Add sugar until well mixed.
• Add eggs one at a time and then vanilla.
• Add sifted flour slowly.
• Put mixture in greased and floured Bundt or tube pan.

• Bake for 1 1/2 hours. Remove from the oven and let sit for ~5 minutes.

• After the cake rests for a few minutes, hold a cake plate on top of the Bundt pan and turn over, so the cake will drop into the middle of the cake plate. Let the Bundt pan stay on the top of the cake until you can see that the cake has dropped onto the cake plate.

 Notes

• To grease and flour a Bundt pan, cover the inside of the pan completely with Crisco. Scoop about 1/4 c. flour into the bottom of the pan. Holding the pan over a sink, roll (and tap) the pan around on its side letting the flour stick to all parts of the Crisco.

• Make sure that you turn the cake out of the pan while it is warm. This will help make the layer that sits on the cake plate squish down a little and be crispy and moist at the same time. That bottom portion of each slice is TheRoomMom family’s favorite bite of cake.

What strategies do you have for overnight guests, or do you just book a hotel room?